Ingredients
8 medium potatoes, peeled and cubed (1 cm)
4 apples, chopped and brushed with orange juice
100 g sultanas or raisins
4 sticks celery sliced
Punnet cherry tomatoes halved
100 mL low fat yoghurt
50 mL low fat coleslaw dressing

Method
Cook potatoes till just tender. Drain and cool. Combine potatoes with all other ingredients. Serve chilled. Serves 12.

Serving suggestion
Serve in a small container (junior school) or on a bread roll (senior school). Serve with flaked tuna or ½ hardboiled egg on top.

Variation
Substitute 4 firm ripe tomatoes, seeded and chopped, for the cherry tomatoes. 

Recipe © State of Western Australia, 2012.