Description
Enjoy a healthier twist on the classic potato salad with this recipe that uses yogurt instead of mayonnaise. Packed with flavors from mustard, pickles, and fresh herbs, this salad is perfect for a light and refreshing meal.
Ingredients
Units
Scale
Main Ingredients:
- 1 kg waxy potatoes
- 250 g plain yogurt (halal-certified)
- 2 tbsp olive oil
- 2 tsp mustard (alcohol-free)
- 1 tsp honey or a pinch of sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sweet paprika powder
- 1 small red onion (finely diced)
- 3 pickles (cut into small cubes)
- 1 bunch fresh parsley (chopped)
- 1 bunch chives (finely chopped)
- 1 tbsp lemon juice
- 2 hard-boiled eggs (optional, sliced)
- 1 small garlic clove (pressed, optional)
Instructions
- Boil Potatoes: Boil the potatoes until tender, then let them cool and cut into cubes.
- Mix Dressing: In a bowl, combine yogurt, olive oil, mustard, honey, salt, pepper, and paprika.
- Assemble Salad: In a large bowl, mix potatoes, onion, pickles, parsley, and chives. Pour the dressing over the salad and gently toss to combine.
- Finish and Serve: Add lemon juice and adjust seasoning if needed. Garnish with sliced eggs and garlic if desired. Serve chilled.
Notes
- You can customize this salad by adding other veggies like bell peppers or celery.
- For a creamier texture, mash some of the potatoes before mixing with the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg