Hot Garlic and Rosemary Jersey Potato Salad

A warm potato salad, using TOTAL Greek Yoghurt instead of full fat mayo. Save on the calories without sacrificing the taste!

Prep Time: 10 minutes

Cooking time
: 20 minutes



500g Jersey Royal Potatoes (or other new potatoes)
250g TOTAL Greek Yoghurt
1 bulb Garlic
2 sprigs Rosemary
2tbs Vegetable oil


1.Preheat the oven to 200 °c. Cook the potatoes until tender, drain and place into a roasting dish with the chopped rosemary and oil. Season to taste and cook until golden brown.

2. Whilst cooking the potatoes, bake the whole garlic bulb until brown and soft (10-15 minutes), remove from the oven and allow to cool.

To Serve:

Remove the potatoes into a large bowl with all rosemary, add TOTAL Greek Yoghurt. Cut the bulb of garlic in half then squeeze out the rich sweet pulp and mix with the potato and yoghurt salad. Season to taste.

Chef’s Tip:

The perfect accompaniment to grilled chicken and mixed leaf salad! Quick and easy to make and very tasty – a BBQ essential!

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