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Hildegard’s potato salad

Recipe from: 1/1/2009 12:00:00 AM
Ingredients 13
Servings 10
Time 10


  • 0
    1kg unblemished baby potatoes, washed
  • 0
    1 small onion, peeled
  • 0
    1 clove garlic, peeled
  • 0
    15ml fresh rosemary leaves
  • 0
    15ml fresh parsley, chopped
  • 0
    125g low fat or fat free smooth cottage cheese
  • 0
    80ml low fat or fat free plain yogurt
  • 0
    80ml low oil mayonnaise
  • 0
    125ml hot water
  • 0
    5ml vegetable stock powder
  • 0
    30ml white wine vinegar, optional
  • 0
    Freshly ground black pepper
  • 0
    3 large hard-boiled eggs


1. Boil the baby potatoes until soft.
2. Pour off the hot water and leave to cool for an hour.
3. Cut the baby potatoes in half, or if they are bigger, into bite-sized chunks. It is usually not necessary to peel potatoes unless the skin is blemished, in which case it is more appetising to peel them.
4. Place the onion, garlic, rosemary, parsley, cottage cheese, yogurt and mayonnaise into a blender and whizz until the onion is finely chopped.
5. Pour the hot water over the stock powder in a cup, and add to the dressing in the blender. Blend to make a fairly runny dressing.
6. Add the vinegar, if desired.
7. Pour the dressing over the potato chunks and gently combine.
8. Season with the pepper to taste.
9. Chill for at least 2 hours
10. Just before serving, peel the hard-boiled eggs and chop roughly.
11. Add to the potato salad and mix through or pile on top, as preferred.
12. Serve 123ml of this salad as the starch at any meal.



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