Creamy Spud Lite Salad

Creamy Potato Salad

Serves: 4 to 6


  • 1kg Spud Lite Potatoes, peeled
  • 1/4 cup parsley, finely chopped
  • 1/4 cup spring onion, finely sliced
  • 1/4 red capsicum, finely diced
  • 1/2 cup whole egg mayonnaise
  • 1/4 cup sour cream
  • 1/4 tsp olive oil
  • 1 tsp whole grain mustard seeds
  • Sprinkle of salt and pepper


Click the +/- symbols or step heading to open or close the recipe steps

Step 1 - Cook Spud Lite Potatoes

Chop peeled potatoes into bite size pieces.

Starting with a pot of cold water, add peeled potatoes into the pot and heat on a medium to high heat. Ensure that the potatoes are submerged under the water. Bring to boil and leave them to simmer for around 15 minutes, continually checking on them to ensure they aren’t over cooked.

Step 2 - Make Salad Dressing

Whilst they are cooking, add mayo, sour cream, olive oil, mustard seeds, spring onion, parsley and capsicum into a bowl and mix – this is your dressing!

Step 3 - Ready to Serve

Take the potatoes out of the pot once cooked, and leave them to completely cool.
Pour dressing over the potatoes and mix thoroughly. Sprinkle a little salt and pepper and serve up!