Potato Salad With Greek Yogurt (No Mayo)
This light and creamy potato salad utilizes Greek yogurt for a refreshing taste, making it an ideal healthy side dish without any mayo.
Ingredients
- 500 g baby new potatoes (Jersey Royal or Cornish)
- 6 tablespoons fat-free 0% Greek yogurt
- 4 tablespoons chopped fresh parsley
- 1 tablespoon wholegrain mustard
- 2 cloves garlic crushed
- 1 tablespoon garlic powder
- 4 chopped spring onions (scallions)
- 3 diced gherkins
- to taste sea salt and freshly ground black pepper
Instructions
- Fill a pot with water and bring it to a boil. Once boiling, add the baby potatoes and cook for about 10 minutes or until a fork easily pierces them.
- Drain the cooked potatoes and cool them down by rinsing under cold water. Place them in a large mixing bowl.
- Add the Greek yogurt to the bowl and gently mix until the potatoes are evenly coated, creating a tangy offset to the salad.
- Sprinkle the diced gherkins and chopped spring onions on top for a refreshing crunch.
- Incorporate the crushed garlic, garlic powder, wholegrain mustard, along with salt and pepper to taste. Add the fresh parsley last to preserve its vibrant flavor.
- Mix all components thoroughly until well-blended. Taste and adjust seasoning if necessary. Serve chilled or at room temperature for a delightful experience.