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Potato Salad

Lean Potato Salad

  • Author: Sofie Herbstreit
  • Total Time: 20 minutes


  • 350g Potatoes
  • 50ml Yogurt
  • 35g Cornichons or Pickles
  • 1 hard-boiled egg
  • ½ Tbsp Dijon Mustard
  • 2-3 Stalks Fresh Parsley
  • 20ml Pickle Juice
  • ½ Small White Onion (Optional)
  • Curry Powder
  • Salt & Pepper


  1. Thoroughly wash and clean your potatoes.
  2. If they are roughly the same size, just throw them in a pot of boiling water; otherwise cut them into chunks of approximately the same size so they cook evenly.
  3. Salt your water when boiling and let them cook until soft (but not too soft) – this depends on the size of your potatoes, but should be approximately 20 minutes for medium sized ones.
  4. Also boil your egg until hard, either in a separate pot or just throw it in with your potatoes.
  5. In the meantime, mix your yogurt, mustard and pickle juice.
  6. Season with salt, pepper, and a pinch of curry powder.
  7. Finely chop the parsley, as well as the onion if using.
  8. Cut your pickles into slices or chunks as well and set everything aside.
  9. When the potatoes are done, drain the water and let them cool. You can peel them, but we like the peel on for extra nutrition and texture.
  10. When cool enough to handle, cut them into chunks and place in a bowl.
  11. Pour your yogurt mix over the top and mix well (add your onion at this point if you have it) then stir in the pickles and parsley.
  12. Peel your egg and cut that into chunks too, then add it to the mix last to avoid mushing it up too much.
  13. Season with salt and pepper to taste before placing it in the fridge.
  14. There should be some dressing left, as this will get soaked up while the salad cools - if you feel the mix is too dry at this point, add a little more pickle juice!
  • Cook Time: 20 minutes


  • Serving Size: 400g
  • Calories: 369
  • Sugar: 8.6g
  • Sodium: 739mg
  • Fat: 6.1g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 4.7g
  • Trans Fat: 0g
  • Carbohydrates: 63.7g
  • Fiber: 9.9g
  • Protein: 15.3g
  • Cholesterol: 167mg