Potato Salad

16/03/2023

Recipe from the Around the World in 20 Plates Resource.

Category, , , , , , , , ,
Yields6 Servings

Classification

NSW: EVERYDAY

Ingredients

 500 g small red potatoes, cleaned
 ½ cup Spanish onion, finely chopped
 ½ cup plain Greek yoghurt, reduced-fat
 4 hard-boiled eggs, finely chopped
 1 tbsp dijon mustard
 1 tbsp garlic powder
 1 tbsp black pepper, ground
 1 cup cherry tomatoes, halved
 ½ cup black olives, pitted and sliced

Method

1

Chop the potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by 1 inch. Place on the stove and bring to a boil. Cook until potatoes are tender but not mushy (about 15 minutes). Drain and set aside to slightly cool.

2

Place potatoes in a large bowl. Add the Spanish onion, yoghurt, eggs, mustard, garlic powder, tomatoes and olives. Toss until well combined.

3

Taste and season with black pepper.

4

Cover and chill until ready to serve.

Ingredients

 500 g small red potatoes, cleaned
 ½ cup Spanish onion, finely chopped
 ½ cup plain Greek yoghurt, reduced-fat
 4 hard-boiled eggs, finely chopped
 1 tbsp dijon mustard
 1 tbsp garlic powder
 1 tbsp black pepper, ground
 1 cup cherry tomatoes, halved
 ½ cup black olives, pitted and sliced

Directions

1

Chop the potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by 1 inch. Place on the stove and bring to a boil. Cook until potatoes are tender but not mushy (about 15 minutes). Drain and set aside to slightly cool.

2

Place potatoes in a large bowl. Add the Spanish onion, yoghurt, eggs, mustard, garlic powder, tomatoes and olives. Toss until well combined.

3

Taste and season with black pepper.

4

Cover and chill until ready to serve.

Potato Salad
IngredientsDirections