Potato salad is a hazard for you daily calorie count? Not this one! Instead of mayonnaise or vegan mayonnaise alternatives, I used light soy joghurt mixed with a little soy cream for a light but still delicious dressing – trust me, you won’t miss anything. I also added one of my favourite vegetables – broccoli! It’s available pretty much all year round, easy to prepare and only needs to be simmered for about five minutes – perfect even for lazy people! (Not that I am ever lazy – ok, fine, I am.)
The young potatoes and broccoli work great together, and the light thyme dressing adds the perfect creamy yet savoury flavour you want in a potato salad. Even without mayonnaise! One last point: Depending on the brand of soy joghurt you use, you might want to add a little more lemon juice than I recommend in this recipe – sadly, some brands still add quite a bit of sugar to their soy products and you will need to balance this out with something sour. Just see what works best for you!
- 6 very small potatoes (about 150 g)
- 200 g broccoli
- 100 ml soy joghurt
- 2 tablespoons soy cream
- 1 teaspoon lemon juice
- 1 teaspoon dried thyme
- 1 clove of garlic, crushed
- salt and pepper to taste
Place potatoes in a medium sized pot with water and boil for about 10 minutes. Meanwhile, wash and clean the broccoli and cut into florets. Add to the potatoes and simmer for about 5 minutes or until potatoes and broccoli are tender.
Drain the vegetables and put aside. Mix a dressing from soy joghurt and cream, thyme, garlic, lemon juice and salt and pepper. Cut the potatoes into slices or quarters (See? You need really small ones!) and mix with the dressing. Leave for a few minutes, then add broccoli and mix well. Best served still slightly warm or chilled. Enjoy!
Note: Broccoli can act like a sponge and save a lot of water in its florets, so make sure to drain it properly before adding it to your salad!