Low Fat Spinach Dip Potato Salad

1. 1

   Cook the baby new potatoes and let them cool slightly. I do this by steaming them for 30 minutes in my electric steamer but you could boil them too.

2. 2

   While the potatoes cook and cool, defrost the frozen spinach and squeeze out all the excess liquid.

3. 3

   In a large bowl, combine the rest of the ingredients and stir really well to fully combine. Use a good amount of seasoning since there is a lot of moisture going into this recipe. However, judge how much salt you need based on how salty your bullion powder is because it can be rather salty.

4. 4

   Stir the spinach into the bowl just to combine with the mayo and yoghurt mixture.

5. 5

   Cut the baby potatoes in half width wise and fold into the spinach mixture.

6. 6

   Cover and cool in the fridge for at least an hour to allow the flavours to develop.

7. 7

   Take out of the fridge, give a good stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.