6 medium sprint onions, trimmed and finely chopped
2 tsp fresh mint or parsley, chopped
1 pinch salt
Cook potatoes in boiling, lightly salted water until just tender - about 15 minutes.
Meanwhile, mix together the yogurt and low fat soft cheese in a large bowl. Stir in the spring onions.
Drain the potatoes and let them cool for a few minutes, then add them to the dressing with the chopped mint or parsley. Stir gently to mix. Season to taste with salt and pepper, then serve, garnished with mint or parsley sprigs.
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