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RECIPES

Potato Salad

Potato Salad
PREP
1 hour
Tags
Main Dishes Vegetarian Recipes
Ingredients

900 g baby potatoes
45 ml extra-virgin olive oil
180 g FAGE Total 0% (or 5%) yogurt
4 dill pickle spears, diced (~120 g) 
½ small red onion, diced (~40 g) 
15 g chopped chives
10 g chopped dill
10 g chopped parsley
45 ml pickle brine
Juice of ½ lemon (~15 ml) 
20 g Dijon mustard
Salt and pepper to taste

Steps
  1. Preheat oven to 220°C.
  2. Boil potatoes in salted water (5 g salt) for 10–15 min, until fork-tender.
  3. Drain, dry, and place on baking sheet.
  4. Smash with fork/masher. Drizzle with olive oil, season with salt & pepper.
  5. Bake on top rack for 40–45 min until crisp and golden. Cool 5 min.
  6. In a large bowl, mix FAGE Total yogurt, pickles, onion, herbs, brine, lemon juice, mustard, salt & pepper.
  7. Add potatoes and toss gently.
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