POTATO, PICKLE & EGG SALAD

 Finding a low-fat recipe for potato salad that still tastes appetizing is a tough feat. A dear friend of mine made a dish similar to the one below a few weeks ago and apologised to us diners for adding mustard as a finishing touch. I quickly assured her that her ‘mistake’ was sheer brilliance and raced home to create my own recipe. I used wholegrain mustard, however I also think that Dijon mustard would be delicious but make sure to reduce the measurement to just 1 tablespoon due to its strong flavour. Also stick to low-fat mayonnaise! Full fat will greatly change the calories. 


INGREDIENTS 

• 1 kg waxy potatoes, cut into 3cm pieces
• 2 eggs 
• 2 tablespoons wholegrain mustard
• 2 tablespoons low-fat mayonnaise
• 2 teaspoons garlic flakes
• sea salt & black pepper
• 200g pickles, diced into 1cm pieces 
• Optional- 1 tablespoon pine nuts 

COOKING 

1. Bring a small saucepan of water to the boil. Add eggs and cook for around 5 minutes. Drain and cool. When cool cut hard boiled eggs into small pieces. 

2. Bring a large saucepan of water to the boil. Add potato pieces and cook for 10-15 minutes or until tender. Drain well and cool. 

3. Combine cooked potato, eggs, a generous pinch of sea salt & pepper, pickles, mustard, mayonnaise, garlic flakes and pine nuts if desired. Serve cooled.

x E