Gluten-free yoghurt potato salad

Gluten-free yoghurt potato salad with cucumber and hard-boiled egg. A filling cold lunch that tastes really fresh without any heavy mayonnaise.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 45 g

Ingredients

• 500g waxy potatoes
• 2 organic eggs
• 1 cucumber
• 150g natural yoghurt (3.5% fat)
• 1 tbsp medium-hot mustard
• 1 bunch of dill
• 1 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife

1. Boil the potatoes in their skins for about 20 minutes until tender, rinse them under cold water and peel them.
2. Boil the two eggs in a small pan for 8 minutes until hard, peel them and cut them into rough pieces.
3. Slice the cooled potatoes thinly and slice the cucumber finely.
4. Stir the yoghurt with the mustard, olive oil and chopped dill into a dressing.
5. Gently fold the dressing into the potatoes, add the egg pieces and leave everything to stand for 10 minutes.

Good to know

Potato salad is often a calorie bomb. With yoghurt and mustard you get the same creaminess with far less fat.

Swaps

Cucumber → radishes (instead of the watery cucumber, radishes bring a lovely peppery heat and a crunchy bite).

Cooking tips

Never pour cold yoghurt over potatoes that are still warm, or the milk protein will curdle. Let them cool completely first.

Storage

Potato salad develops its full flavour overnight. On day two, straight from the fridge, it's a favourite office lunch.

Allergens

Contains egg, milk and mustard. Completely gluten-free and nut-free.

Frequently asked questions

How long does yoghurt potato salad keep in the fridge?

On day two, straight from the fridge, it's a favourite office lunch.