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, chopped
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
- First, 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.Boil them in salted water until completely cooked. This will be around 15 minutes depending on the type of potatoes and how large the pieces.
- Drain the potatoes. 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.
Calories: 254kcal, Carbohydrates: 32g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 3mg, Sodium: 55mg, Potassium: 831mg, Fiber: 4g, Sugar: 4g, Vitamin A: 127IU, Vitamin C: 35mg, Calcium: 104mg, Iron: 2mg