Pork and apple rissoles
25 mins
1kg desiree potatoes, peeled & cut into 3cm chunks
½ cup frozen peas
6 eggs
2 tbsp reduced-fat natural Greek yoghurt*
2 tbsp mayonnaise*
1 tsp white wine vinegar
1 tsp Dijon mustard*
4 gherkins, finely diced
1 tbsp chives, finely sliced
Freshly cracked pepper to taste
You can swap:
Step 1
Place potatoes in a medium sized pot & cover with water. Bring to a simmer and cook until tender, approximately 25-30 minutes.
Step 2
Meanwhile, bring a small saucepan of water to the boil and cook the peas according to the packet instructions. Drain and allow to cool in the fridge.
Step 3
Bring another small saucepan of water to the boil and add the 6 eggs. Time the eggs for 8 minutes at a rapid boil then remove and place in cold water to cool. When cool, peel and cut into quarters lengthwise.
Step 4
Meanwhile, in a large bowl whisk the yoghurt, mayonnaise, vinegar, mustard, gherkins and chives together.
Step 5
When the potatoes are cooked, drain well and add them straight to the dressing and fold through. Allow to cool.
Step 6
When the potatoes, peas and eggs are cool, fold together.
Food safety tip: If you are packing for lunch, potato salad needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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