A tangy curried potato salad that is VERY low in calories and fat, with only 140 calories per portion (3 old Weight Watchers points) which makes it a perfect recipe for anyone following the 5:2 Diet for Fast Days. It is also a tasty and healthy addition to any buffet table and makes a great lunch box meal when prawns or cold meats are added to it.
500g potatoes (new potatoes are best)
spring onions or chives to garnish
green salad leaves to serve
pinch of Cayenne pepper or chilli powder
2 tablespoons low-fat plain Bio-yoghurt
2 tablespoons low-fat mayonnaise
2 tablespoons fresh herbs (such as a mixture of parsley and chives)
4 teaspoons mango chutney
2 teaspoons apricot jam
1 teaspoon curry paste
salt and freshly ground black pepper
A tangy curried potato salad that is VERY low in calories and fat, with only 140 calories per portion (3 Weight Watchers Points -NOT Pro-Points) which makes it a perfect recipe for anyone following the 5:2 Diet for Fast Days. It is also a tasty and healthy addition to any buffet table and makes a great lunch box meal when prawns or cold meats are added to it.
Dressing: Place all the dressing ingredients into a bowl and whisk thoroughly, season well with salt and freshly ground black pepper and set to one side.
Cook the potatoes in lightly salted boiling water,until JUST tender, Drain and allow to cool before cutting into cubes, leaving the skin on. (If using old potatoes, drain and cool and them peel before cutting into cubes)
Fold the potatoes into the prepared dressing and mix well, then chill until required.
To serve, spoon potatoes on to a bed of green salad leaves on a large serving platter as part of a buffet, or serve with salad leaves and sliced ham, chicken or cold meats as a light low-calorie lunch or supper dish. Dust with Cayenne pepper or chilli powder, as well as scattering chopped spring onions or chives over the salad before serving.
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