Makes
4 servings
Ready In
30 mins
Calories
228 kcal
Good For
Sides
About this Recipe
By: Wilna Eksteen
Ingredients
- 1 kg baby potatoes, unpeeled and halved
- 1 tbsp Liviana™ Extra Virgin Olive Oil
- 1 tbsp lite mayonnaise
- 1 tbsp low-fat plain yoghurt
- 1 tbsp fresh rosemary, finely chopped
- ¼ cup red onion, finely chopped
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tsp pepper
Shopping List
- Baby potatoes
- Liviana™ Extra Virgin Olive Oil
- Lite mayonnaise
- Low-fat plain yoghurt
- Fresh rosemary
- Red onion
- Dijon mustard
- Salt
- Pepper
Equipment List
- Knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Pot
- Serving dish
Special Dietary Requirments
- Gluten-free
- Lacto-ovo Vegetarian
Nutritional analysis per serving
- Total energy: 228 kal
- Protein: 5.3 g
- Carbohydrate: 45 g
- Sugar: 3 g
- Fat: 4 g
- Fibre: 5.3 g
Step by Step Instructions
Step 1
Boil the potatoes in water for 20 – 25 minutes, until soft.
Step 2
Place into a serving dish.
Step 3
Add the Liviana™ Extra Virgin Olive Oil, lite mayonnaise, low-fat plain yoghurt, chopped rosemary, red onion, Dijon mustard, salt and pepper to the potatoes and combine.
Step 4
Serve warm as the perfect warm nostalgic salad for cold winter days.
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The recipes provided on this website are intended to be used by healthy individuals who will still use some discretion when it comes to their personal needs and requirements. While we make every effort to ensure that the information we provide is accurate, we cannot guarantee that it is free from errors or omissions. It is the responsibility of the reader to check the ingredients and ensure that they are suitable for their specific dietary requirements. We recommend that you consult with a qualified healthcare professional if you are unsure of any allergies, sensitivities, or intolerances. Additionally, while we provide suggestions for ingredient substitutions, it is up to the reader to determine whether these substitutions are appropriate for their specific dietary needs.