Best Ever Slimming World Potato Salad Recipe

With all this warm weather it puts me (and half the country) into BBQ mode. Luckily there are lots of Slimming World friendly things you can have at a BBQ without blowing your entire weekly syn allowance. What about the Ultimate Slimming World Burger, the Two Chubby Cubs Chicken Gyros, some tasty Slimming World BBQ Pulled Chicken Burgers, Slimming Eats Mexican Chicken Skewers or the Slimming World Oriental Pork Kebabs, yum!!  

The problem is the bits I miss out on are the tasty salad’y bits, the coleslaw, pasta salad, potato salad and sauces. So I have been experimenting with some recipes to come up with the best and tastiest recipes I can and I’m finally happy with this creamy and yummy potato salad, packed with a few extra veggies to make it just a little bit speedy too! The portion you can have for just 1.5syns is huge too! I hope you like it! We had it this weekend with some of the M&S Skinny Burgers and it was delicious!

Don’t forget to check out my Weight-loss Wednesday videos on YouTube to see how my weight loss is going and see what we have been up to slimming world wise for that week 

The Best Slimming World Potato Salad Recipe

A really delicious creamy Slimming World potato salad perfect as an accompaniment for your BBQ or a salad. Super simple to make and just 1.5syns per portion, and I promise the portion is huge!! With added speed veggies to make it even better!

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Total Time 1 hour hr

Servings: 4

Ingredients Method

Ingredients

  

• 500 g waxy new potatoes diced into bite size pieces
• 1½ tbsp. white wine vinegar
• 6 level tbsp lighter than light mayo
• 50 g fat free greek yogurt
• 200 g fat free natural cottage cheese
• 1 level tsp Dijon mustard
• 2 celery stalks finely sliced
• 8 cherry tomatoes quartered
• 60 g pickled gherkins finely diced
• 3 eggs roughly diced
• 1/2 yellow pepper finely diced
• 1/2 red pepper finely diced
• 2 tbsp fresh flat leaf parsley diced

Method

 

1. Boil the potatoes and eggs until the potatoes are tender but not falling apart.
2. Remove eggs and drain the potatoes, place them in a bowl and add the vinegar, giving them a stir to coat then leave aside to cool a little
3. Peel and dice the eggs and set aside
4. In a separate bowl mix the Greek yogurt, cottage cheese, mustard and parsley together until combined.
5. Add all the ingredients to one bowl and mix to evenly coat
6. Pop it in the fridge for a minimum of 30 minutes to chill nicely then serve and enjoy!

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