Potato Salad
Total Time: 15 min
Prep: 15 min
Cooking: 15 min
Yield: 4 servings
Level: Easy
Ingredients:
Directions:
Prep: 15 min
Cooking: 15 min
Yield: 4 servings
Level: Easy
Ingredients:
- 1 Ib (450 g) baby potatoes, unpeeled
- 4 tbs natural yogurt
- 2 tbs mayonnaise
- 8 sun-dried tomatoes
- 2 tbs flat leaf parsley, chopped
- 1/2 tsp pepper
- 1/2 tsp salt
Directions:
- Rinse and clean the potatoes and place them in a large pan of water. Bring to the boil and cook for about 8-12 minutes or until tender. The cooking time might vary according to the size of your potatoes.
- Cut the sun-dried tomatoes into thin slices.
- To make dressing, mix together the yogurt and mayonnaise in a bowl and season to taste with salt and pepper. Stir in the sun-dried tomatoes slices and the chopped parsley.
- Remove the potatoes, drain them thoroughly and then set them aside to cool.
- If you are using larger potatoes, cut them into 2 inch chinks.
- Pour the dressing over the potatoes and toss to mix.
- Leave the potato salad to chill in the refrigerator for about 30 minutes, then serve as a starter or as an accompaniment.