This warm summer weather plays havoc with my appetite. It’s not that I stop eating (anyone who knows me would be seriously concerned if I did) rather I do find myself completely turned off by some of the foods that I love…
This potato salad came into existence when I had a craving for some freshly roast chicken, but couldn’t face the idea of preparing or eating the requisite roast potatoes and vegetables. A roast dinner isn’t really hot weather food anyway – despite all of the Brits who baffle me by going to Spain on holiday only to seek out their Sunday Roast – but I really wanted that chicken.
I thought that serving it with some salad would be nice but wanted it to be a bit more substantial so bought some potatoes. My husband, Michael, is not a fan of plain, boiled spuds so my mind went straight to potato salad – though as I am trying to lose a few kg before our next holiday I needed to find a recipe that would be suitable.
I didn’t want a plain yogurt based dressing, as I often find them to be too watery and sharp, but soon chanced on the idea of adding in some Quark cheese for texture. Anyone who has ever been to a slimming group will know about Quark as it’s fat-free and fairly low in calories. On its own it defies eating (I find it has an almost powdery texture) but it mixes well with other ingredients and adds some much needed body. Here it stiffens the yogurt and once you add in the other ingredients you get a nice, thick dressing.
It’s not like mayonnaise as it’s lighter and less rich, with a hint of sweetness, but it certainly has its own charms – though I think it would be a little dull mixed with plain potatoes. Therefore, I thought I’d make the salad a bit more interesting with the addition of some chopped apple and spring onions, as well as the standard chives.
The end result is really tasty – with lots of flavours and textures – and it went really well with the warm, roasted chicken. As a bonus you can get a very generous serving for under 300kcal – which when it’s a main side dish isn’t half bad…
The addition of chopped apple to this potato salad brings some extra crunch and a wonderful sweetness, which perfectly compliments the light, yogurt-based dressing.
- 750 g Salad Potatoes cut into bite-sized chunks
- 150 g Fat-free Natural Yogurt
- 150 g Quark
- 2 tsp Cider Vinegar
- 1 tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Garlic Powder
- ½ tsp Mustard Powder
- 1 Medium Eating Apple cut into 1cm chunks
- 2 Spring Onions cut into thick slices
- 1 tbsp Finely Chopped Chives
Put the potatoes into a large pan of cold water, then bring to the boil and cook until just tender. You want them to retain their shape, so make sure you don’t over cook them. When cooked, drain and allow to cool.
When ready to assemble the dish put the yogurt, quark and cider vinegar into a bowl and stir together – but don’t over mix. Sprinkle over the salt, pepper, garlic and mustard powder and stir until well combined.
Put the cooked potatoes, chopped apple, spring onions and chives into a large mixing bowl and stir to mix them up a bit. Add in the dressing one spoon at a time and stir the potato mixture to coat it in the dressing. Keep adding the dressing until you’re happy with the consistency or until it’s all used up.
Serve immediately or cover and chill until needed – just make sure to take it out of the fridge a few minutes before serving, as you don’t want it too cold.