Recipe: Leek and potato salad

From diabetes.org.uk

Serves 6

Prep 10 minutes + 15 minutes to cool

Cook 15-20 minutes

Ingredients

• 600g baby new potatoes
• 1 large leek, cleaned and finely sliced
• 200g 0% fat Greek yogurt
• 10g chives (and a sprinkle to garnish)
• 25g parsley (and a sprinkle to garnish)
• 1 heaped tsp Dijon mustard
• good pinch white pepper

Method

1. Boil the potatoes whole for 15-20 minutes until just cooked. Refresh in cool water and set aside.
2. Meanwhile, place the leeks into a bowl with the yogurt, chives and parsley, mustard and pepper. Mix together well to ensure all the leeks are coated. Set aside in the fridge.
3. When the potatoes are cool, cut in half and toss in the yogurt dressing and sprinkle with more herbs.

Chef's tips

• Spice it up with a teaspoon of curry paste and a tablespoon of sultanas.
• Try using coriander, instead of parsley, or add fresh mint leaves and a handful of peas.

https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Low-fat-leek-and-potato-salad/