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... 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. 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.
User comments (9)
Used fennel and washed gherkins no capers. Really popular at family meal. Requests to make ahain
Surely it's 1 tap mustard not 1 tablespoon
Everyone else liked this, however I found it a bit too salty in flavour. If you like salty things o think it’s a winner. The crunch if the celery was nice and fresh and I liked the dressing. I guess the saltiness came from the capers and cornichons.
Well I’ve assembled lots of potato salads, and used lots of different recipes , but I have to say that this one is kind of epic! Lovely crunch to it, but maintains the creaminess even though it’s not got the high calorie mayo in it. A nice tang to it that’s absolutely making it my go to potato now.
This is a quality and healthy salad. On the second try, we enjoyed it more by halving the oil, increasing the gherkins and seasoned well with salt and pepper.
The dressing was so delicious. Would recommend.
The dressing was so delicious. Would recommend.
I didn’t quite manage to get all the flavours coming through but think with a few more batches it will grow on me so will try again. Mixed a portion with a cooked salmon fillet to make a couple of fish cakes.
When to add the celery is not mentioned in the recipe.Team response: Adding it after the potatoes have cooked and cooled, just before mixing in the dressing and crunchy bits, is a the best way to keep it crisp and full of flavour 🙌💚