Greek Yogurt Potato Salad
Try a lighter potato salad with loads of flavour and a combination of prebiotics and probiotics to support healthy gut flora. Serves 4-6, depending on what else you are eating it alongside.
Ingredients
- 700 g gourmet baby potatoes left whole and washed with skin on
- 1 cup natural Greek yogurt low or full fat
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped parsley
- ¼ cup pepitas (pumpkin seeds) raw or toasted (optional)
- 1 tablespoon capers optional
- 3 teaspoon lemon juice
- 1 teaspoon garlic or onion powder
- 1 teaspoon mustard powder or Dijon mustard
- pinch freshly ground black pepper to taste
- pinch salt to taste
Instructions
- Place potato in cold water with a pinch of salt and boil for 20-25 minutes until tender, can easily be pierced with a fork but do not break apart. Drain.
- Set aside until the potatoes are cold—this could be done the day before making the salad.
- Cut the potatoes in halves or quarters, to any size you choose.
- Whisk together all the ingredients, except for the potatoes.
- Then combine the dressing with the potatoes in a large mixing bowl until the potatoes are evenly covered. Taste and adjust the seasoning, adding more salt and pepper if desired.
- Cover and chill for several hours.
- Garnish with additional fresh herbs before serving, if you’d like.