(The WHOLE salad is 2pp/approx.380kcal. Each portion is 0pp but if you eat 2 portions in a day you will need to charge 1pp).


You Will Need : (Serves 4-6)

1 large or 2 medium swede

(For US readers, these are rutabaga)

6 tablespoons Lighter than Light Mayonnaise

(Any mayo which is 10kcal per tablespoon)

1-2 teaspoons seasoned rice wine vinegar

(or any mild white wine vinegar)

1 bunch Spring onions

Black pepper


Peel the swede and chop into large chunks.

Boil for 8-10 minutes or until you can easily push a sharp knife into the flesh.

 Run under cold water for a few minutes to stop the cooking process, then allow to drain well. I quite like my salad made with 'just warm' veggies, they don't need to be completely cooled.

Meanwhile, in a large mixing bowl, measure out the mayo using a tablespoon measure. They should be flat measures, not heaped.

Add the vinegar, black pepper and taste. Add more flavour if you wish - a little sweetener, dried herbs or some more pepper.

Chop the spring onion into the dressing.

(I use scissors, straight into the bowl).

Add the swede to the dressing a few cubes at a time, gently coating and turning. Use a metal spoon, then you won't crush the swede.

Keep adding and turning until the swede is totally coated with the mayo dressing. It's a generous amount, it doesn't seem like a low-fat recipe at all and will give you the creamy fix you're looking for in a 'potato' salad.

Pop the finished salad into a serving dish and enjoy 'al fresco' in the sunshine.

(I live in hope!)



I love this served with some fresh rocket leaves and sliced anchovies for a delicious, filling lunch which is light in propoints and really nutritious.

30g drained anchovies is 2pp/60kcal. I sliced them along their length to make a pretty lattice.


You could also make this mock 'potato' salad in exactly the same way using celeriac. This will result in a slightly lighter-textured salad and is still 0pp per portion.