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Potato salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1kg desiree potatoes, peeled, cut into 2cm cubes
  • 1 cup fat-free mayonnaise
  • 1 small lemon, juiced
  • 1 small red onion, finely chopped
  • olive oil cooking spray
  • 100g shaved 97% fat-free honey leg ham, finely chopped
  • 1/2 cup basil leaves, finely shredded


  • 1
    Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook potatoes, uncovered, for 3 to 4 minutes or until tender when pierced with a skewer. Drain. Transfer to a bowl.
  • 2
    Combine mayonnaise, 2 tablespoons lemon juice, onion and salt in a small bowl. Pour half over warm potato (potato will absorb flavour while still warm). Stir gently with a plastic spatula (this prevents potato from breaking up) to coat. Cover with plastic wrap and set aside to cool.
  • 3
    Heat a non-stick frying pan over medium heat. Spray with oil. Add ham and cook for 3 to 4 minutes or until golden. Set aside to cool. Add ham, basil and remaining dressing to potato. Stir gently to combine. Season with salt and pepper. Serve.

Source: taste.com.au


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