Potato Salad With Greek Yogurt – Herb “Mayo”
Everyone loves a great potato salad and this Greek recipe for potato salad, which calls for Greek yogurt and extra virgin Greek olive oil, plus plenty of herbs, will change your mind about the old-school classics slathered in mayo! Here’s a healthy alternative that’s a perfect fit for the Mediterranean diet!
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3
pounds
/ 1 ½ kilos potatoes
peeled and quartered
-
1/4
cup
fresh oregano leaves
-
1/4
cup
fresh mint leaves
-
1/4
cup
fresh thyme leaves
-
¼
cup
fresh parsley or cilantro leaves
-
2
– 3 fresh rosemary sprigs
-
Grated zest of 1 lemon
preferably organic
-
1 ½
cups
Greek strained yogurt
-
2
– 3 garlic cloves
finely chopped
-
½
cup
extra virgin Greek olive oil
-
2
tsp
Dijon mustard
-
Greek sea salt and freshly ground black pepper
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Boil the potatoes in salted water until fork tender. Remove and drain.
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While the potatoes are simmering, finely chop all the herbs and combine. Whisk together the olive oil, yogurt, garlic, mustard and lemon zest. Season to taste with salt and pepper.
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Place the hot potatoes in a mixing bowl and toss gently with the yogurt dressing and chopped herbs.
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Serve warm or at room temperature.