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 Gre...ek 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. 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.
TRY MORE RECIPES for healthy potato salads
NUTRITION PER SERVING (Read more)
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.