Potato and artichoke salad is another great potato salad combination, made with low fat natural yoghurt so it isn’t as calorific as some traditional potato salads which are made with a mayonaise dressing. Not only is it healthy but it is really easy to make and great for feeding a group. Serve as a side dish with grilled meats or white fish. If you’re looking for a crowd-pleaser with minimal effort then this is the potato salad recipe for you! Will keep in the fridge for a couple of days too.
Ingredients
- 500g (1lb 2oz) large British potatoes e.g. Charlotte
- 400g can artichoke hearts, drained well
- Dressing
- 150ml (5fl oz) low fat natural yoghurt
- 2tbsp lemon juice
- 1 clove garlic, crushed
- 1tsp mild mustard
- Large handful parsley, finely chopped
- Small handful basil leaves, chopped
Method
Cut the potatoes into 4 lengthways to make wedges, put into boiling salted water, cover and cook them 10-12 minutes or until just tender. Do not over cook or they will break up.
Meanwhile, put the yogurt, lemon juice, garlic and mustard into a bowl and whisk together until smooth, stir in the herbs.
Place the artichoke hearts on kitchen paper to absorb any excess water then cut in half.
Drain the potatoes and allow to cool. Put into a serving dish with the artichokes and drizzle over the yoghurt dip.
