Looking for a healthier twist on the classic potato salad? Look no further! This Potato Salad with Yogurt is not only delicious but also easy to make and perfect for any occasion.
Why You’ll Love This Recipe?
- The combination of flavors in this salad is truly irresistible.
- With quick prep time, this dish is perfect for meal prep and busy weeknights.
Ingredient Notes:
- Waxy potatoes: These potatoes hold their shape well after cooking, making them perfect for salads.
- Plain yogurt (halal-certified): Adds creaminess without the added calories of mayonnaise.
- Olive oil: Provides a healthy fat source.
- Mustard (alcohol-free): Adds a tangy kick to the dressing.
- Honey or a pinch of sugar: Balances out the flavors.
- Salt, black pepper, and sweet paprika powder: Seasonings for added taste.
- Small red onion, pickles, fresh parsley, chives: Add crunch and freshness.
- Lemon juice: Adds a zesty flavor.
- Hard-boiled eggs (optional), small garlic clove (pressed, optional): Optional additions for extra protein and flavor.
Step-by-Step Instructions:
- Boil the waxy potatoes until tender, then let them cool before cutting into cubes.
- In a large bowl, mix together yogurt, olive oil, mustard, honey, salt, pepper, and paprika.
- Add in the potatoes, red onion, pickles, parsley, chives, lemon juice, and optional ingredients.
- Mix well and adjust seasoning to taste.
- Chill the salad for at least an hour before serving.
Helpful Tips:
- For a creamier texture, mash some of the potatoes.
- You can swap out the pickles for capers for a different twist.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use Greek yogurt for a thicker consistency.
- Let the salad sit in the fridge for a few hours before serving to allow the flavors to meld.
Serving Suggestions:
Serve this Potato Salad with Yogurt alongside grilled chicken or fish for a complete meal. Pair it with a glass of chilled white wine or a refreshing iced tea.
Storage and Reheating Tips:
Store any leftover salad in the fridge and allow it to come to room temperature before serving. To reheat, gently warm it in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out.
Frequently Asked Questions:
- Can I use regular potatoes instead of waxy potatoes? Yes, but waxy potatoes hold up better in salads.
- Can I use non-halal-certified yogurt? Yes, but make sure to check the ingredients for any non-halal additives.
- How long can I store this salad for? Up to 3 days in the fridge.
- Can I omit the garlic from the recipe? Yes, the garlic is optional and can be left out if preferred.
Conclusion:
Try out this healthy and delicious Potato Salad with Yogurt recipe for your next gathering or weeknight dinner. Don’t forget to share your feedback and enjoy!
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Potato Salad with Yogurt – The Healthy Version of the Classic!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4–6 servings 1x
- Category: Salads
- Method: Stovetop
- Cuisine: Multi-Cuisine
- Diet: Halal
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
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