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Potato and Spinach Salad with Mustard Yogurt Dressing

Serves 4


  • 500g new potatoes, unpeeled
  • 50g fresh young spinach leaves, washed
  • 1/2 red pepper, sliced
  • 1 salad onion, sliced
  • 1/2 cup Australian low fat natural yogurt
  • 1/4 cup Australian skim milk
  • 1/4 cup light mayonnaise
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons continental parsley leaves
  • salt and pepper, to taste
Download Recipe (PDF)


  1. Cook the potatoes in a saucepan of boiling water for 15 minutes or until just tender, drain and cut in half. Add the spinach, red pepper and onion. Combine the yogurt, milk, mayonnaise, mustard and parsley to form a dressing and season to taste. Pour the dressing over the potatoes and refrigerate until chilled. Serve.

Nutritional Information

Nutrients per serve:
Energy (kj) 645
Protein (g) 6.5
Fat, Total (g) 3
Carbohydrates (g) 24
Sodium (mg) 0
Calcium (mg) 103
Iron (mg) 0


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