potato salad greek yogurt

Potato salad with Greek yogurt

This potato salad with Greek yogurt tastes fresh and is an alternative to mayo. The prep time depends on whether you cooked the potatoes the night before.

The success of a potato salad always depends on the taste of the potatoes. I use waxy potatoes, not predominantly waxy ones. You can tell whether a potato salad will be perfect by the color of the boiled potatoes. If they are bright yellow in color, they usually taste great too.

Ingredients: Waxy potatoes, radishes, gherkins, wieners (can be left out, but don't necessarily add to the flavor), red onions, Greek yogurt, mustard, erythritol, almond milk, and spices.

ingredients potato salad greek yogurt

• 500 g waxy potatoes
• 100 grams of radish
• 100 g gherkins
• 2 poultry wieners
• 1 red onion (medium)
• Salt pepper
• dressing
• 2 tablespoons Greek yogurt
• ½ tsp erythritol
• 1 pinch mustard
• 1 ½ tbsp cucumber water
• 1 tbsp almond milk

Instructions

Step 1

Boil the jacket potatoes the day before.

step 2

Peel the jacket potatoes and cut into slices. Place potato slices in a bowl. Peel and dice the onion. Cut off the ends of the radishes, wash and cut into small cubes. Dice the gherkins. Cut poultry wieners into cubes. Sprinkle salt and pepper over the ingredients.

step 3

Pour Greek yogurt into a bowl. Add cucumber water, almond milk, mustard and erythritol. Whisk everything. Pour the dressing into the bowl. Mix everything carefully.


Take a spoon and try it. If necessary, season again with salt and pepper. Try another spoon. How does it taste?

Greek potato salad

ingredients

Ingredients for 9 people

• farmer cucumber 1½ piece
• Garlic cloves 4½ pieces
• yogurt 1½ mug
• Quark 375 grams
• cream 3 tablespoons
• olive oil 6 tablespoons
• sugar 1½ teaspoon
• Salt ¾ teaspoons
• Black pepper from the mill ¾ teaspoons
• potatoes, small 1125 grams

preparation

1. Peel and coarsely grate the cucumber, peel, and finely chop the garlic.

2. Mix yoghurt and cream with quark, add cucumber, garlic and oil. Season with salt, sugar and pepper.

3. Boil the potatoes in their skins until soft, peel and cut into eighths. While still hot, mix with the yoghurt quark cream and leave to infuse for at least four hours. Season again with salt and pepper