Potato, Cucumber and Fresh Herb Salad

    40 minutes

    This is a creamy potato salad with cucumber, spring onions and fresh dill and tarragon. I prefer to leave the potato skins on.

    3 people made this

    Serves: 4 

    • 900g tiny new potatoes, scrubbed
    • 2 tablespoons dry white vermouth or dry white wine
    • 1 teaspoon white wine vinegar, or to taste
    • pepper to taste
    • 1 garlic clove, finely chopped
    • 3 tablespoons low-fat mayonnaise
    • 5 tablespoons natural low-fat yogurt
    • 1/2 large firm cucumber, diced
    • 80g spring onions, thinly sliced
    • 3 tablespoons chopped fresh dill
    • 1 1/2 tablespoons chopped fresh tarragon
    • fresh dill and tarragon leaves to garnish

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cook the potatoes in a saucepan of boiling water for about 10 minutes or until they are just tender. Drain and return them to the pan. Set over a low heat and shake them around for a few minutes to evaporate any moisture. Transfer the potatoes to a mixing bowl and leave to cool for about 5 minutes.
    2. Sprinkle the vermouth or wine and wine vinegar over the potatoes. Season with pepper. Turn the potatoes to mix, then leave to cool completely.
    3. Meanwhile, mix together the garlic, mayonnaise and yogurt in a small bowl until smooth.
    4. When the potatoes are cool, add the cucumber, spring onions, dill and tarragon. Spoon on the mayonnaise and yogurt mixture, and stir gently to mix everything together. Serve at room temperature or chilled, garnished with dill and tarragon leaves.

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