Potato Salad with Yoghurt & Caper Dressing

This potato salad is perfect served at a picnic or BBQ.


4-6 tbsp FAGE Total

1 kg new potatoes, cleaned

2 tbsp capers, drained

1 – 2 spring onions, sliced

1 tbsp fresh dill, chopped

½ tsp wasabi or horseradish sauce 

  1. Boil the potatoes for 12 minutes or until just tender. Drain and leave to cool.
  2. Mix together the FAGE Total Yoghurt, capers, spring onions, dill and the wasabi or horseradish (if you like it hot add more of these). Add the dressing to the potatoes and toss until evenly coated. Serve as part of a buffet or along side griddled meats.