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Zesty Lemon & Herb Reduced Fat Potato Salad

Fun fact! The earliest written recipe for potato salad dates to the mid-19th century when German immigrants introduced a popular dish compromised of warm potatoes doused in a sweet, sour and spicy dressing made with vinegar, sugar and hot mustard. Unsurprisingly, this hot potato salad became known as 'German Potato Salad'. Bottled, commercial mayonnaise was first spotted in the early 1900's, though it wasn't till the 1920's that iconic mayonnaise brands like Hellmans and Miracle Whip were introduced, and mayonnaise-based potato salad took over. It's about time we turned the clock back. Unlike today's high fat, insipid-looking potato salads that deliver limp spuds and limited flavor, the potato salads of yesteryear were infinitely more tasty, lower in calories, and an altogether superior option. Go back in time and make this SOMETHING salad your future.

People usually make 2 crucial mistakes when preparing potato salad. Firstly, they don't add salt to the water when boiling, and so potatoes taste of nothing. Secondly, they drown over-cooked potatoes in mayonnaise, delivering fat but very little taste. This zesty, full flavored and reduced fat version is infinitely superior. A classic that will appeal to all! Ingredients:

  • 1 kg peeled potatoes, cut in small cubes

  • 2 tablespoons salt (for water)

  • 1 cup chopped spring onion

  • 1/4 cup chopped parsley

Salad Dressing:

  • 5 tablespoons olive oil

  • 1/4 cup fresh lemon juice

  • Finely grated zest of one lemon

  • 1 teaspoon crushed garlic

  • 1 teaspoon wholegrain mustard

  • 2 teaspoons sugar

  • 3/4 teaspoon salt

  • 1/2 teaspoon coarse black pepper

  • 2 tablespoons mayonnaise