Potato Salad by Regina Weedon

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It’s hard to go past a really good potato salad and this one is!


  • 1 kg chat potatoes, washed
  • 200 g lite sour cream
  • small bunch chives, washed and roughly chopped
  • 1 large spring onion, washed, trimmed and cut into slices
  • 1½ tablespoons seeded mustard
  • salt and pepper


  1. Place potatoes in a saucepan in lightly salted cold water, bring to the boil, turn down to a light simmer and cook until tender (about 35–45 minutes) depending on the size of the potatoes.
  2. Mix together the sour cream, chives, spring onion, seeded mustard, salt and pepper.
  3. Drain the potatoes and leave to cool for about 45 minutes.
  4. Cut the potatoes into quarters and place into a large bowl, then just before serving mix the dressing over the potatoes and serve.


Recipe Tip: This salad can be served warm or cold. If serving warm just heat the otatoes before dressing them.

Diabetic Friendly: Serve with lean BBQ meat plus grilled sweet potato for CHO adequacy.

Low Fat: To reduce fat content further, consider using ½ cup of low fat sour cream and ½ cup of natural low fat yoghurt.

Low GI: Use Nicola or Carisma potatoes to lower the GI content

Gluten Free: Use gluten free mustard

Low Lactose: Use lactose free sour cream

Nutritional Analysis

Per serve fat 7.1 g | saturated fat 4.4 g | protein 5.7 |sodium 117 mg | energy 812 kJ (194 Cal) | GI high

Healthy Switch CollectionRecipe taken from The Healthy Switch Collection by Regina Weedon.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.