New Potato and Green Bean Salad

Yoghurt is a low-fat alternative to mayonnaise. In the dressing for this salad, it's mixed with reduced-fat crème fraîche to make it a little more creamy. The addition of fresh herbs and crisp green beans enlivens the mix.

  • Preparation time: 30 minutes, plus cooling
  • Total time: 30 minutes, plus cooling 30 minutes

Serves: 6 - 8


  • 1kg new potatoes, scrubbed, large ones cut in half
  • 200g green beans, trimmed
  • 4 tbsp low-fat yoghurt
  • 2 tbsp half-fat crème fraîche
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped flatleaf parsley
  • 1 tsp finely chopped thyme
  • Salt and freshly ground pepper


  1. Cook the potatoes in boiling salted water for 15 minutes or until tender, drain and leave to cool.
  2. Cook the green beans in boiling salted water for 4 minutes, so they're tender but still have a slight bite. Drain, refresh under cold water and pat dry on kitchen paper.
  3. Mix together the yoghurt, crème fraîche and herbs, then season.
  4. Cut the beans into small pieces, place in a large bowl along with the potatoes, add the dressing and gently stir until the potatoes and beans are coated. Refrigerate, or serve straight away.