Side
Greek Potato Salad with Greek Yogurt
45 minServes 6Nutri-Score B€€
B
45 min
45 minGreek Potato Salad with Greek Yogurt
what you need
Ingredients
baby potatoes (washed)Produce1.4 kg
Greek yogurtDairy400 g
garlic (grated)Produce2 pieces
extra virgin olive oilPantry60 ml
red vinegarPantry60 ml
dried oreganoSpices4 g
saltSpices5 g
black pepper (ground)Spices1 g
fresh onions (sliced)Produce3 pieces- green pepper (chopped)Produce1 piece
onion (chopped (half an onion))Produce1 piece- dill (chopped)Produce12 g
per serving
Nutrition
203kcal
- Carbs
- 33 g
- Proteins
- 5 g
- Fat
- 5 g
what you’ll use
Tools
Stockpot
Colander
Mixing bowl
Grater
Whisk
step by step
Method
- Step 1
Boil the potatoes
- Place the baby potatoes in a stockpot and cover with cold water.
- Bring to a boil and cook until tender, about 25–30 minutes.
- Drain and let cool slightly, then cut into bite-sized pieces.
- Step 2
Prepare the vegetables
- Slice the fresh onions.
- Chop the green pepper and the onion.
- Chop the dill.
- Step 3
Make the yogurt dressing
- In a mixing bowl, combine the Greek yogurt, grated garlic, olive oil, red vinegar and dried oregano.
- Season with salt and pepper and whisk until smooth.
- Step 4
Assemble the salad
- Add the warm potatoes to the dressing and toss to coat.
- Fold in the fresh onions, green pepper, onion and dill.
- Adjust salt and pepper and serve.
most cooked first