How To Make Greek Potato Salad - Recipe
Made with yogurt, this Greek Potato Salad has a light, refreshing taste.
INGREDIENTS
1 lb (450g) potatoes, chopped 1/2” (10-12mm)
1 Asian cucumber, chopped
1/2 cup plain yogurt
1/4 cup mayonnaise
2 tbsp olive oil
2 tsp vinegar
1 clove garlic, crushed
1/2 tsp dried dill
1/4 tsp pepper
Dash salt
DIRECTIONS
1. Boil potatoes for 10-15 minutes - until fork tender.
2. Whisk together all ingredients other than potatoes and cucumber.
3. Add potatoes and cucumber. Toss to coat with dressing.
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Greek Yogurt Potato Salad
A lighter version of a classic potato salad recipe using Greek yogurt instead of mayonnaise. Perfect for those warm summer days when you're looking for a lighter dish.
Prep: 10 mins
Cook: 10 mins
Serves: 4
Ingredients:
1.5 lbs Boomer Gold Little Potatoes, halved or quartered
1/2 cup plain Greek yogurt
1/4 cup low fat buttermilk
1 tsp salt
1 tsp sugar
1 tsp vinegar
1/2 tsp dry ground mustard
1/8 tsp pepper
4 hard-boiled eggs, chopped
1/4 cup chives, chopped
Directions:
1. In a large pot of boiling, salted water, cook the Little Potatoes until tender, about 10 minutes. Drain, place in a large bowl and set aside to cool completely.
2. In a medium bowl, stir together yogurt, buttermilk, salt, sugar, vinegar, mustard and pepper and pour over cooled potatoes. Add eggs and chives and stir until combined.
3. Serve immediately or chill until ready to serve.
For more Little Potato recipes please visit:
Greek Potato & Tuna Salad ( No Mayo!)
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Ingredients
2 cans (4.5oz/128g) tuna fish packed in oil
1 pound (500g) baby potatoes or red potatoes
1 small red onion, finely chopped
4 scallions thinly sliced
6 oz (170g) grape tomatoes, halved
1 tablespoon capers
kalamata olives, halved
a handful of finely chopped parsley
salt to taste
freshly cracked black pepper to taste
For the Dressing:
1/3 cup olive oil
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 garlic clove, grated
juice of 1/2 a lemon
Instructions
Place the poatatoes in a pot and cover them with cold water. Add a teaspoon or 2 of salt and bring to a boil. Cook until fork tender.
Drain the potatoes and cut them in cubes if they're large and in half if they're the baby potatoes.
Combine the dressing ingredients in a bowl and whisk together.
Add all of the salad ingredients in a large bowl and pour the dressing on top. Toss together. Taste and adjust seasoning if needed.
Refrigerate for at least an hour so that the flavors come together. Serve! Kali Orexi!
Notes
Toss the potatoes in the dressing while they are still warm otherwise they will be bland.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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greek potato salad recipe
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Creamy Dill Potato Salad (perfect for BBQs)
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⭐️ Dill potato salad is creamy, tangy, and crunchy; excellent to make ahead for BBQs, cookouts, picnics, and potlucks, or to enjoy as a delicious side dish for an everyday dinner.
The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.
⭐️ Ingredients
2 pounds (1 kg) potatoes boiled, peeled, and cut into bite-size chunks
2 ribs celery thinly sliced
1 cup (120 grams) radishes thinly sliced
1 red onion chopped
½ cup (60 grams) pickles
DRESSING
3 tablespoons fresh dill finely chopped
½ cup (125 grams) vegan mayo or regular mayo
½ cup (125 grams) Greek yogurt or non-dairy yogurt
3 tablespoons (45 grams) apple cider vinegar + 1 tablespoon to sprinkle on potatoes
1 tablespoon (15 grams) mustard
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika optional, for garnish
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Greek Potato Salad #plantbasedrecipes
How satisfying is a potato salad? I absolutely love them, and somehow, this is the first one I’m posting ???? To be honest with you, this one started as a very different recipe on one of my recipe testing days, and it just didn’t work (yep, that happens sometimes ????) but then when all the cold ingredients were added together, oh my! It just clicked and this is how this delicious salad came to be. It has everything - the taste, the texture and is absolutely nutrient packed! Trust me, you’re going to want to try this one!
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