Potato Salad makes a nice change from serving an ordinary side dish of boiled, mashed or roasted potatoes.
This Greek-Style Potato Salad is a really nice refreshing interpretation of the traditional mayonnaise-laden Potato Salad. It is full of green vegetables, herbs and cooling Greek yoghurt. This Potato Salad will definitely not leave you feeling heavy!
GREEK-STYLE POTATO SALAD
(serves 4 as a side dish)
1 lb / 450g waxy potatoes
8 oz / 200g Greek yoghurt
2 garlic cloves, minced or finely grated
1/4 – 1/2 tsp salt (to taste)
3 spring onions, thinly sliced
1 celery stick, thinly sliced
1 Tbsp fresh mint leaves, chopped
1 Tbsp fresh parsley leaves, chopped
Caperberries or pickles for garnish, optional
- Peel the potatoes and cut them into large chunks (whatever size you want in your salad). Boil them in salted water until they are cooked and you can easily pierce them with a skewer (do not let them overcook). Boiling time is usually between 10-15 minutes depending on size. Once cooked, drain and let cool.
- Meanwhile, in a large bowl combine all the other ingredients (except the caperberries/pickles, if you are using them) and mix well. Refrigerate until the potatoes are cool and ready to add.
- Once you have added the potatoes, give the whole mixture a nice gentle stir until the potatoes are coated.
- Garnish with some caperberries or pickles on the side for some added bite (optional).
- Eat immediately or refrigerate for upto 24 hours.