Rosemary Potato Salad

by Yoha Kitchen

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

Fresh small potatoes, after being cooked, can be paired with a variety of spices or sauces to make a variety of low-fat salads or dishes.

Ingredients

Rosemary Potato Salad

1. Wash the small potatoes and cook them in the pot without peeling them;

2. After ten minutes, remove the potatoes and peel them while they are hot;

3. A little sweet corn kernels and green beans are blanched;

4. Cut the potatoes in half, shred the fresh rosemary and put them in the potatoes;

5. Sprinkle a little salt and black pepper;

6. Put olive oil, plain yogurt, and salad dressing in a bowl;

7. Stir the sauce and pour it into the potatoes;

8. Stir evenly and serve as a salad;

Tips:
Make breakfast with a slice of toast and a cup of soy milk, low-fat and low-oil, and feel very full.

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