Forget the usual mayonnaise-heavy potato salads and try this ultra-light, zingy salad that swaps out mayo for Greek yoghurt. Mixing mustard and lemon juice with yoghurt and freshly cracked black pepper really elevates this dish, and with barbecue season in full swing, it’s a perfect accompaniment to grilled meat. Leftovers also make a fantastic sandwich filling!
Ingredients
- 500g potatoes, cut into bite-sized cubes
- 1 cup of Greek yoghurt
- 2-3 tablespoons of your favourite mustard – whole grain or English work well
- The juice of half a small lemon
- A handful of fresh dill, chopped
- A handful of baby pickled cucumbers, chopped
- ½ a red onion, finely sliced
- 3 hard-boiled eggs, quartered
- Salt and freshly cracked black pepper to taste
Method
- Bring a large pot of water to the boil. Put the potatoes in the pot and cook for around 4-5 minutes, checking regularly to see if they’re cooked through. Take them off the boil and drain once they’re tender, but not falling apart. Let the potatoes cool.
- In a large bowl, mix the yoghurt, dill, lemon juice and mustard together. Season with salt and pepper. Taste the mixture and add more mustard or lemon juice if you prefer a stronger flavour.
- Add the potatoes to the bowl, then the pickled cucumbers, red onion and eggs. Stir gently with a wooden spoon to combine. Keep refrigerated and serve chilled.
Optional extras: Stir in a large tin of tuna (drained) or shredded cooked BBQ chicken to turn this into a meal on its own.
