Potato Salad with Yogurt
A lighter twist on the classic potato salad, made with creamy yogurt instead of mayonnaise. Refreshing, tangy, and perfect for warm summer days.
A lighter twist on the classic potato salad, made with creamy yogurt instead of mayonnaise. Refreshing, tangy, and perfect for warm summer days.
Info
Prep Time:
10mCook Time:
20mDifficulty Level:
Ingredients
Servings: 5
- 5 medium potatoes
- 200 g yogurt
- 1 tbsp mustard
- ½ onion, finely chopped
- ¼ cup olive oil
- 2 tbsp vinegar
- 1 carrot, grated
- 4 tbsp pickled cucumbers, chopped
- 2 tbsp dill, chopped
- 2 tbsp parsley, chopped
- Salt
- Freshly ground black pepper
Directions
Peel and cut the potatoes into large chunks.
Place them in a pot with enough water to cover. Add salt and bring to a boil. Cook for about 20 minutes, until tender but not falling apart.
Drain well and transfer to a large bowl. While still warm, break them into bite-sized pieces with a fork.
Drizzle with olive oil, vinegar, and lemon juice. Mix gently to absorb the flavors.
Let the potatoes cool slightly, then add the yogurt, mustard, onion, carrot, pickles, dill, and parsley.
Stir until well combined, adjusting salt and pepper to taste.
Chill in the refrigerator and serve cold as a refreshing side dish.
Recipe Tips
For extra flavor, prepare the salad a few hours ahead of time — the potatoes will absorb the dressing and taste even better after resting in the fridge.
