Potato Salad with Yoghurt Mustard Dressing

    20 minutes

    A potato salad recipe for those of us who are not a fan of mayonnaise! The dressing in this recipe combines Greek yoghurt, mustard and red wine vinegar for a milder flavour.

    8 people made this

    Serves: 4 

    • 500g small red potatoes, quartered
    • 1/2 onion, diced
    • 1/2 green capsicum, diced
    • 1 teaspoon mustard
    • 1 tablespoon olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Greek yoghurt
    • salt and pepper
    • 2 spring onions, sliced thinly

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil the potatoes in salted water until tender, about 10 minutes. Drain and let cool.
    2. While the potatoes are cooking, combine onion, capsicum, mustard, olive oil, vinegar, Greek yoghurt and salt and pepper to taste.
    3. Once the potatoes are cool toss with the dressing, add the spring onion and adjust the seasoning if necessary.

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