Potato salad with horseradish dressing

Everyone loves potato salad, but it can be high in kilojoules and fat. This lower-fat version is made with a light fromage frais and yogurt dressing flavoured with horseradish. Toss in the dressing while the potatoes are still warm and serve garnished with bresaola (Italian dried beef).

Potato salad with horseradish dressing
Reader's Digest


  • 600 g baby new potatoes, scrubbed and thickly sliced
  • 100 g button mushrooms, thinly sliced
  • 1 red onion, halved and thinly sliced
  • 150 g curly endive and radicchio salad or mixed salad leaves
  • 75 g watercress, trimmed
  • 8 slices bresaola, about 90 g in total
  • paprika to garnish


  • 1/3 cup (90 g) fromage frais
  • 1/3 cup (90 g) low-fat natural yogurt
  • 1 tablespoon horseradish cream
  • salt and pepper


  1. Cook the potatoes in a saucepan of boiling water for 7–8 minutes or until just tender.
  2. Meanwhile, make the dressing by mixing together the fromage frais, yogurt, horseradish, and salt and pepper to taste in a large bowl.
  3. Drain the cooked potatoes and add them to the dressing together with the mushrooms and three-quarters of the onion. Toss gently.
  4. Tear any large salad leaves into bite-sized pieces. Divide the leaves and watercress among 4 serving plates and spoon the potato salad on top. 
  5. Halve the slices of bresaola and arrange them on the potatoes. 
  6. Sprinkle with the remaining onion slices and a little paprika.
  7. Serve while the potatoes are still warm.

Serves 4
Preparation: 25 minutes

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