So I’ve found a new favorite way to eat potatoes!
Move over mashed potatoes of my past, I have eaten this potato salad for dinner more times than I can count over the last couple of months. I just make a little batch and then add an avocado on top and call it dinner. It’s been one of my main pregnancy cravings lately. I really have no idea why but it’s pretty healthy and it feels awesome to like food again, so I’m asking zero questions.
I have been making big batches for years when we’ve hosted barbecues, and it always goes down a treat. Mayo based potato salads are all very well, but even as a mayo lover I find this much tastier. It’s more tangy, more moist and more creamy. I add a olive oil to the yogurt mix which makes the sauce a little richer, and less inclined to just disappear into the potatoes. Otherwise it’s fairly classic – a mix of spring onions and chives, and some dijon mustard and red wine vinegar. You can of course add some dill – I love it with just the onions and chives because I never really have dill to hand, but it’s certainly a tasty addition.
This works well warm or cold – when it’s warm, the sauce goes all melty and luxurious. Irresistible!
Greek Yogurt Potato Salad
Yield 10 -12 servings
- 1 kg potatoes
- 2 cups greek yogurt
- 1/4 cup extra virgin olive oil
- 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
- 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.