Potato Salad with Yogurt and Mustard

A tasty variation of the popular potato salad that pairs excellently with boiled or roasted meat, and also works wonderfully as a side dish for fried fish or calamari.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Potatoes, white

  • 160 g Yogurt, plain, from whole milk

  • 2 spoons Mustard

  • pieces Dill, fresh

  • 2 piece Shallot

  • pieces Salt, table

  • pieces Vinegar, apple

Steps

  1. Thoroughly wash the potatoes and scrub them if necessary. Place them in a large pot and cover with enough cold salted water to fully submerge them. Cook them in their skins for 30 to 35 minutes until they soften. They are done when you can pierce them with a sharp, narrow knife.

  2. Drain the cooked potatoes and let them cool slightly. While still warm or hot, cut them into pieces. Peel them if desired.

  3. Rinse the dill under running water, shake it dry, and finely chop it. Peel the shallot and cut it into small pieces. In a bowl, mix the ingredients for the dressing: Greek yogurt, chopped shallot, mustard, and 2/3 of the chopped dill. Mix the ingredients well and season the dressing to taste with pepper and salt.

  4. In a large bowl, combine the cut potatoes and the prepared dressing. Mix the ingredients well so the potatoes are evenly seasoned. Taste the salad and add more salt and/or pepper if needed, or a splash of vinegar if desired. Finally, add the remaining dill.

  5. The prepared salad can be served immediately or chilled well before serving.

Nutrition Information (Per 100g)

  • Calories: 67.98 kcal
  • Fat: 0.47 g
    • Saturated Fat: 0.23 g
  • Carbohydrates: 13.18 g
    • Sugars: 1.24 g
  • Protein: 1.32 g
  • Fiber: 1.63 g

Advice

Instead of shallots, you can use green onions or red onions. Part of the yogurt can be replaced with sour cream or crème fraîche if desired, or you can also use mayonnaise.