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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.
Course: Side Dish, Salad
Keyword: vegetarian
Author: Tansy Boggon


  • 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


  • 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.