Potato Salad with Yoghurt Dressing

It’s smooth and creamy and works really well with the fresh herbs, PLUS it’s so much healthier than mayo by Dine with Tasha


  • 500 - 750g Baby potatoes
  • 1 cup NutriDay Double Cream Plain Yoghurt
  • 3 tbsp. White balsamic vinegar
  • 2 Cloves garic, pressed
  • Large Handful fresh dill, finely chopped
  • Small handful mint leaves, finely chopped
  • Freshly ground salt & black pepper
  • Micro herbs
  • Crunchy mix sprouts



  • Cut the baby potatoes in half, boil in salted water until, around 20-30 min.
  • In a small bowl, combine yoghurt, vinegar, garlic, dill and mint. Sean well with and black pepper
  • Once the potatoes are cooked, remove from heat, drain in colander and steam dry.
  • While the potatoes are still hot, add half of the dressing. Combine well and let cool.
  • Add the other half of the dressing to the bottom of your serving dish, top with potatoes, micro herbs and crunch sprouts.
  • Give it another sprinkle of freshly ground salt, black pepper before serving.