Yoghurt works really well in a potato salad. It’s fresh, tart and creamy enough to make it taste like a real potato salad.
Serves: 6
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1kg kipfler potatoes, washed & halved
- 1 cup plain yoghurt
- Handful fresh flat-leaf parsley, chopped
- Handful fresh chives, chopped
- ½ clove garlic, crushed
- Zest 1 lemon
- 1 tsp sea salt
- 1 apple, finely diced
- 4 eggs, hard-boiled & quartered
Method
- Place potato in large pot of water, bring to boil and simmer until potato is tender. Strain and set aside.
- To large bowl, add yoghurt, herbs, garlic, lemon zest and sea salt. Mix until well combined, then add apple, eggs and potato.
- Gently mix, top with fresh herbs and serve.
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