Fridge Fillers 4.4

Share Print Plan Save

Potato Salad with Creamy Greek Yoghurt Dressing

Creamy, crunchy, and briny, this potato salad is deeply satisfying — and you won’t miss the usual mayonnaise dressing one bit. A tangy Greek yoghurt d...ressing keeps it lighter, but we recommend using full-fat for the best flavour and texture. It’s the perfect dish to bring to a summer barbecue, but equally great made ahead to anchor easy weekday lunches. Read more Creamy, crunchy, and briny, this potato salad is deeply satisfying — and you won’t miss the usual mayonnaise dressing one bit. A tangy Greek yoghurt dressing keeps it lighter, but we recommend using full-fat for the best flavour and texture. It’s the perfect dish to bring to a summer barbecue, but equally great made ahead to anchor easy weekday lunches.

Diet

Vegetarian Pescatarian

Contains

Dairy

Ingredients

Serves 6

Metric Imperial

For the salad

new potatoes

capers

Swaps: black olives, green olives, jalapeños (jarred)

roughly chopped

gherkins

finely diced

celery

Swaps: fennel

finely diced

parsley

Swaps: basil, mint

finely sliced

For the dressing

greek yoghurt

Swaps: yoghurt (dairy), yoghurt (plantbased)

dijon mustard

smooth or wholegrain both work

olive oil

Share ingredients

Ingredients

Serves 6

Metric Imperial

For the salad

new potatoes

capers

Swaps: black olives, green olives, jalapeños (jarred)

roughly chopped

gherkins

finely diced

celery

Swaps: fennel

finely diced

parsley

Swaps: basil, mint

finely sliced

For the dressing

greek yoghurt

Swaps: yoghurt (dairy), yoghurt (plantbased)

dijon mustard

smooth or wholegrain both work

olive oil

Share ingredients

Method

Gather and prepare your ingredients.

Put the potatoes into a pot of cold water with a generous pinch of salt and bring to a boil. Cook for 12-15 minutes, until tender.

While the potatoes are cooking make the dressing by whisking together the greek yoghurt, olive oil, mustard and a pinch of salt and pepper.

Once the potatoes are tender, drain, and let them cool for several minutes in the colander, until still warm but not so hot that they are uncomfortable to handle. If you like, slice into smaller bite-sized pieces at this stage. Doing this post-cooking helps prevent water-logging and allows the potatoes to better absorb the dressing.

Place the potatoes into the bowl with the dressing and toss to coat. Let cool again.

Then add the capers, cornichons and parsley and toss to coat. Adjust seasoning to taste.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.