Tri Potato Salad
|Baby new potatoes||12|
|Orange sweet potato||1 Pound, peeled and cubed (500 Gram)|
|White sweet potato||1 Pound, peeled and cubed (500 Gram)|
|Onion||1 Small, chopped|
|Low fat low salt ham||8 Ounce, chopped (250 Gram)|
|For mustard herb dressing|
|Snipped fresh chives||2 Tablespoon|
|Whole grain mustard||2 Teaspoon|
|Reduced-fat mayonnaise||5 Tablespoon|
|Natural low fat yogurt||3 Tablespoon|
1. Boil, steam or microwave potatoes and orange and white sweet potatoes separately, until tender. Drain and keep warm.
2. Place onion and ham in a nonstick frying pan over a medium heat and cook for 3 minutes or until onion is soft.
3. Place potatoes in a bowl, add onion mixture and toss.
4. To make dressing, place chives, mustard, mayonnaise and yogurt in a bowl and mix to combine. Spoon over warm salad and toss. Serve salad warm.