Take the stuffing from twice baked potatoes, cool it, serve it cold and you have...
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| Festive Stuffed Potato Salad 'Exceptionally tasty and interesting; not your run-of-the-mill tater salad' |
At around this point in the summer, potato salads become a little dull. Mixing it up with rice or pasta or Chinese noodles - all of which pique the interest when al fresco dining - is one solution.
Or you can try this terrific amalgam of potatoes and tasty bits and pieces that was created for an elderly potato-loving friend.
This salad is actually a cold version of the mix that goes into Skinnier Double Baked Potato Skins.
It pretty much knocks the socks off other recipes for potato salad lovers - especially when it is served very cold in a heat wave!
It contains baby chunks of reduced fat-cheese, crumbled streaky bacon and fresh & crunchy and/or roasted cooked vegetables. 67's usual low-cal mix of yoghurt mayo, reduced-fat cream cheese and a bit of milk bind it together.
The result is a creamy mash full of flavour and texture contrasts. And people love it!
Give it a try. Potatoes are one of our good value foods. When cooked and cooled they score highly on the healthy meter; carbs are reduced and resistant starches are a gift for the gut.
Cost: £2.50'ish
Feeds: 6-8'ish
Ingreds:
4 good-sized baking potatoes 1-2 tbsp olive oil
pepper & a little salt
2-4 tbsp butter (opt)
1/4 cup strained 0-fat yoghurt plus 1/4 cup fat-reduced cream cheese OR 1/2 cup yoghurt-mayo
2 spring onions or 3-4 tbsp chives, finely chopped
1/3-1/2 cup reduced-fat cheese, in fine dice or grated (67 uses M&S reduced fat Davidstow or Cathedral City)
4 slices streaky bacon, baked 20 mins in a 180c/350f oven, blotted with paper towels & coarsely chopped (opt )
4-5 tbsp corn niblets OR finely diced fresh (de-seeded) OR sun-blush tomatoes
4-5 tbsp finely diced bell peppers OR peeled celery
2 -4 tbsp milk
juice & zest of half a lemon
pepper and a bit of salt
Method:
