Potato and Greek Yogurt Summer Salad

Lily Ploegmakers 20.August.2024 0 comments

In the world of salads, there are endless possibilities beyond the classic lettuce and tomato combination. With a bit of imagination and a few choice ingredients, you can create dishes that are both delicious and exciting. One such dish is the creamy and healthy Potato and Greek Yogurt Salad. This potato salad with Greek yoghurt is not only easy to prepare but also an ideal option for a quick dinner or as a starter.

Unlike the traditional German potato salad that includes sausage, this vegetarian-friendly version is spiced just right and combines beautifully with Greek yoghurt. Whether you're a fan of cilantro or prefer parsley, this salad is versatile enough to cater to your taste buds.

It's perfect for both adults and kids, is cost-effective, and can be stored in the fridge for a couple of days without any issue. Simply store it in an airtight container, cover it with plastic wrap, or use a silicone lid. This refreshing dish is ideal for summer and requires only basic cooking skills.

Ingredients

To make this creamy and delicious salad, you'll need the following ingredients:

800 g of potatoes
250 g of Greek yoghurt
60 g of pitted black olives
Zest of one lemon
1 tablespoon of Dijon mustard
Fresh cilantro or parsley
30 ml of extra virgin olive oil
1 teaspoon of oregano
Salt to taste
Ground black pepper to taste

Cooking Steps

Follow these step-by-step instructions to prepare the perfect Potato and Greek Yogurt Salad:

Wash the Potatoes: Start by washing the potatoes thoroughly and cutting them in half. Then, slice each half into wedges or cubes, ensuring they are not too small.
Chop the Herbs: Finely chop the cilantro or parsley.
Slice the Olives: Thinly slice the black olives.
Boil the Potatoes: Bring a pot of water to a boil. Add salt and then the potatoes. Cook them for about 20 minutes until they are tender but still firm. You can check their doneness by piercing them with a knife.
Peel the Potatoes: Drain the potatoes well and peel them. The skin should come off easily after boiling.
Prepare the Yoghurt Mixture: In a bowl, combine the Greek yoghurt, chopped cilantro or parsley, and sliced olives. Drizzle with olive oil.
Add Flavourings: Mix in the Dijon mustard, oregano, salt, and ground black pepper. Grate the lemon zest into the bowl.
Mix Thoroughly: Use a spoon to mix all the ingredients until well combined. Taste and adjust the seasoning if necessary.
Combine with Potatoes: Pour the yoghurt mixture over the potatoes and mix carefully to avoid breaking the potato pieces.
Chill Before Serving: Refrigerate the salad for at least half an hour before serving. Serve it chilled for the best experience.

Wine Pairing

For a summer recipe like this, pairing it with a refreshing rosé wine is a fantastic idea. Consider enjoying your Potato and Greek Yogurt Salad with one of these options:

Lagar da Costa Rosado 2020: An intense and bright rosé wine made by a small family winery on the Atlantic coast. It features good acidity and balance, making it a great match for fish dishes and salads.

Mingua Rosé Wine 2020: This Spanish rosé boasts a sweet, round, and intense aroma of red fruits and pear. It's savoury and long on the palate, perfect for pairing with fish, sushi, or as an aperitif.

Tips for Perfecting Your Potato and Greek Yogurt Salad

Here are some tips to elevate your potato salad:

Add Freshness: For an extra touch of freshness, add some finely chopped fresh mint leaves.
Choose the Right Potatoes: Use potatoes that hold up well during boiling to maintain their shape and texture.
Enhance with Tuna: Add some high-quality canned tuna for an additional layer of flavour and protein.