A virtually fat-free potato salad using yoghurt rather than mayo. The sun-dried tomatoes add a kick of tangy flavour, the olives add saltiness and the parsley brightens and freshens the flavour. This salad is best made when the potatoes are still warm.
Ingredients (serves 1 to 2)
120g boiled new potatoes halved or quarter depending on size
5 black olives, chopped into small pieces
1 sun-dried tomato in oil, drained and finely chopped
A handful of flat-leaved parsley (leaves only)
3 Tbsp Greek style plain yoghurt
1 Tsp mustard (I used hot English mustard)
Salt to taste
1/3 of a red onion, finely sliced
Method
Ingredients (serves 1 to 2)
120g boiled new potatoes halved or quarter depending on size
5 black olives, chopped into small pieces
1 sun-dried tomato in oil, drained and finely chopped
A handful of flat-leaved parsley (leaves only)
3 Tbsp Greek style plain yoghurt
1 Tsp mustard (I used hot English mustard)
Salt to taste
1/3 of a red onion, finely sliced
Method
- In a bowl large enough to hold the salad, mix together the yoghurt and mustard. Add salt to taste. Hot English mustard works really well here but you could use something milder if you wish.
- Finely chop the parsley, reserving a few leaves to garnish
- Add the potatoes, parsley, chopped tomato and chopped olives to the bowl and mix thoroughly
- Garnish with the red onion and reserved parsley leaves.
