#guilt-free potato salad with edible flowers

#guilt-free potato salad with edible flowers

Potato Salad
I was asked to bring along a potato salad to a health conscious host the other night. I love my creamy mayonnaise but I had to come up with something delicious yet healthy for the braai. Thankfully (and lucky me), I had the new range cottage cheese products from Parmalat in my fridge. I mixed the plain fat free cottage cheese with some fat free yoghurt and used this as my dressing. To this I added some mint and lemon zest to give it a subtle yet lovely citrus flavour. I finished the dish with a sprinkling of edible flowers.

It was pretty and pretty delicious too.

Guilt-free potato salad with edible flowers
1 kg potatoes
black pepper
250 g Parmalat plain fat free cottage cheese
250 g plain fat free yogurt
10 ml fresh mint, finely chopped
zest of ½ lemon
edible flowers

Gently boil the potatoes in salted water until tender, then drain well. Leave them to cool slightly, peel and cut into bite-sized chunks. Season with salt and pepper. Stir the cottage cheese, yoghurt and 5 ml mint together and dress the potatoes. Sprinkle the other 5ml chopped mint and lemon zest over the salad. Finish the dish by topping it with edible flowers.

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