Low Fat Spinach Dip Potato Salad

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 15 1/2 ounces tiny new potatoes, skin on
• 3 1/2 ounces frozen spinach
• 2 1/2 ounces fat-free mayonnaise
• 3 ounces low-fat greek yogurt
• 2 tablespoons dried onion flakes
• 1/2 teaspoon vegetable stock powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• salt & freshly ground black pepper, to season

Recipe

• 1 cook the baby new potatoes and let them cool slightly. i do this by steaming them for 30 minutes in my electric steamer but you could boil them too.
• 2 while the potatoes cook and cool, defrost the frozen spinach and squeeze out all the excess liquid.
• 3 in a large bowl, combine the rest of the ingredients and stir really well to fully combine. use a good amount of seasoning since there is a lot of moisture going into this recipe. however, judge how much salt you need based on how salty your bullion powder is because it can be rather salty.
• 4 stir the spinach into the bowl just to combine with the mayo and yoghurt mixture.
• 5 cut the baby potatoes in half width wise and fold into the spinach mixture.
• 6 cover and cool in the fridge for at least an hour to allow the flavours to develop.
• 7 take out of the fridge, give a good stir and serve.