This is a great take on a lighter potato salad. I have made it at least a half a dozen times these past few summers and it is always appreciated and enjoyed. Yesterday, we had it with lunch.
I found this recipe on the BBC Good Food website about 2 years ago. I think I may have changed it a little, but pretty much followed what they did. So, I am not taking credit for this one!!!
One more thing, not to do with potato salad. We are heading off today for a week's vacation. Just about time to say goodbye to summer. I will be back posting on the 2nd of September. Lots of yummy warming food to come!!! Have a great week everyone!
Minted Potato Salad
Serves 6 / Prep time: 10 minutes / Cook time: 15 minutes
2 lb/1kg apprx, small new potatoes, cut into halves or quarters
2 garlic cloves, crushed
150 ml Greek yoghurt
1 tsp white wine vinegar
3 spring onions, finely sliced
Juice and zest of one lemon
large handful mint leaves, roughly torn
Boil potatoes until they are just getting soft, about 15 minutes. Remove from heat, drain and cover. Let them sit like this for about 30 minutes.
In a medium sized bowl, combine the yoghurt, garlic, vinegar, lemon juice, zest and spring onions. Stir well to combine. Reserve a few spring onions and a little lemon zest for garnish.
When the potatoes have cooled, transfer them to a large serving bowl and pour over your yoghurt mixture. Gently stir in the mixture, careful not to tear apart the potatoes. Once the mixture is completely stirred in, top with a few more spring onions, lemon zest and the mint leaves.
Cover and refrigerate for several hours before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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