Greek Yogurt Potato Salad
This healthy Greek yogurt potato salad is such a hit at BBQs! It's easy to make and the silky greek yogurt sauce packs a real punch while being a lighter alternative to mayo. I also love to serve this still warm.
Ingredients
- 2.2 lbs (1 kg) potatoes
Dressing
- 2 cups (470 ml) greek yogurt
- ¼ cup (60 ml) extra virgin olive oil
- 3 tsps red wine vinegar
- 2 tsps of dijon mustard
- 6 stalks of spring onion, aka salad onions, green onions, sliced
- A few large handfuls of chopped fresh chives
- A generous sprinkling of ground salt and pepper, to taste
Instructions
- To make the dressing, combine all ingredients in a bowl. Cover and place in the refrigerator to let the flavor develop. I'd ideally leave this overnight, but just do what you can.
- When it's time to prepare the salad, chop your potatoes into small chunks - the size depends on your personal preference but when using new potatoes I usually quarter them - and boil them in salted water until completely cooked. (15-20 minutes)
- Drain. (At this stage I like to add a little extra salt to the drained potatoes, but that's optional!)
- If you are serving this warm, leave the potatoes for about 15 minutes before stirring in the dressing and serving.
- If you are serving this cold, refrigerate the potatoes until they are completely cool and then combine with the dressing.
Serving: 1g, Calories: 143kcal, Carbohydrates: 20g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 70mg, Fiber: 2g, Sugar: 2g