Continuing with our approach to recipes (keep it simple, with a twist), this recipe for potato salad will astound you.
Potato salad for me was always trotted out at barbeques and I associate it with being heavy, sometimes gluggy, sometimes dry and too vinegary. I’ve not really been a huge fan, frankly.
But once again, Kat has found a way to reignite my interest in dredging up an old food memory and enjoying it with fresh tastebuds. If you’ve got blokey blokes in your family who love their carbs but you find potato salad too heart-attack inducing, this version will please all of you. The dressing is light and tangy, but it’s still reminiscent of those potato salads drowned in mayo of old.
It’s quite an 80s sort of dish, don’t you think? So we decided it should be served in a glass bowl. Voilà: an homage to the 80s barbeque with a 2019 update.
Potato salad with yoghurt dressingPrint This
- 5 medium potatoes, scrubbed, cut into chunks
- 1 red onion, finely sliced
- half bunch parsley, finely chopped
- 1 cup Greek yoghurt (we used Tilba Real Dairy plain yoghurt - perfect)
- 3 tablespoons olive oil
- 2 tablespoons wholegrain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- salt to taste
- Boil the potatoes until cooked, drain and allow to cool completely.
- Combine the potatoes, onion and parsley in a large bowl.
- In a separate bowl or jug, thoroughly combine yoghurt, oil, mustards, vinegar and honey. Season with salt to taste.
- Pour over the potatoes and mix well.