Greek Yogurt Potato Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/4 cup extra virgin olive oil
- 2 cups greek yogurt
- 2.2 lbs (1kg) of potatoes
- 3 tsps red wine vinegar
- 2 tsps of dijon mustard
- 6 stalks of spring onion (aka salad onions) sliced
- a few large handfuls of chopped fresh chives
- a generous sprinkling of ground salt and pepper to taste
- Carbohydrate 0.481426891338469 g
- Cholesterol 0.1225 mg
- Fat 2.591025002181 g
- Fiber 0 g
- Protein 0.3509625 g
- Saturated Fat 0.363351400301153 g
- Serving Size 1 1 -12 serving (10g)
- Sodium 4.8271343620784 mg
- Sugar 0.481426891338469 g
- Trans Fat 0.0704789000590617 g
- Calories 26 calories
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.
