Healthy Living NT

Recipe Modification - Potato Salad (Serves 6)

16/12/2016 Modification by Elleni Thorbjornsen, Dietitian, Darwin

Potato Salad

 



Ingredients

(1) 1kg red potatoes
(2) 200ml regular sour cream
10ml Dijon mustard
(2) 125grams regular mayonnaise
(3) 60ml sweet chilli sauce
(4) 6 shallot stems
1 medium red onion
2 regular boiled eggs

Modifications

(1) Peel and chop potatoes into similar sized pieces to your liking
(2) Change the regular sour cream and regular mayonnaise to the low fat varieties to reduce total fat, saturated fat as well as overall energy content
(3) Remove the sweet chilli sauce from the salad in order to lower the sodium content of the meal. Add some finely chopped fresh chilli instead.
(4) Add ½–1 cup of cooked green peas and a bunch of finely cut dill to add extra colour, flavour and fibre to the salad as well as the shallots

Method

1. Peel and chop potatoes into similar sized pieces to your liking
2. Steam over a double boiler or steamer basket for 10- 15 minutes until tender
3. Allow to cool
4. Combine remaining ingredients in a large bowl and stir through warm potatoes
5. Sprinkle with extra shallots to serve

    Nutritional information
Original Recipe Modified
Per Serve  Per 100gr  Per serve Per 100gr
Energy (kJ) 1760 635 878 304
Protein (g) 6.0 2.2 10.9 3.8
Fat (g) 27.9  10.1 6.7 2.3
Saturated Fat (g) 9.8 3.5 3.0 1.0
Carbohydrate total (g) 34.3  12.4 29.9 8.0
Sugar (g)* 10.3 3.7 12.0 4.2
Dietary Sodium (g) 5.1 1.8 7.0 2.4
Sodium (mg) 366  132 265 92

Recipe adapted from taste.com.au


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