close
Advertisement
Magazine
 

Potato salad with horseradish dressing

Everyone loves potato salad, but it can be high in kilojoules and fat. This lower-fat version is made with a light fromage frais and yogurt dressing flavoured with horseradish. Toss in the dressing while the potatoes are still warm and serve garnished with bresaola (Italian dried beef).

Potato salad with horseradish dressing
Reader's Digest

Ingredients

  • 600 g baby new potatoes, scrubbed and thickly sliced
  • 100 g button mushrooms, thinly sliced
  • 1 red onion, halved and thinly sliced
  • 150 g curly endive and radicchio salad or mixed salad leaves
  • 75 g watercress, trimmed
  • 8 slices bresaola, about 90 g in total
  • paprika to garnish

Dressing

  • 1/3 cup (90 g) fromage frais
  • 1/3 cup (90 g) low-fat natural yogurt
  • 1 tablespoon horseradish cream
  • salt and pepper

Preparation

  1. Cook the potatoes in a saucepan of boiling water for 7–8 minutes or until just tender.
  2. Meanwhile, make the dressing by mixing together the fromage frais, yogurt, horseradish, and salt and pepper to taste in a large bowl.
  3. Drain the cooked potatoes and add them to the dressing together with the mushrooms and three-quarters of the onion. Toss gently.
  4. Tear any large salad leaves into bite-sized pieces. Divide the leaves and watercress among 4 serving plates and spoon the potato salad on top. 
  5. Halve the slices of bresaola and arrange them on the potatoes. 
  6. Sprinkle with the remaining onion slices and a little paprika.
  7. Serve while the potatoes are still warm.

Serves 4
Preparation: 25 minutes



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Advertisement