Creamy Potato & Egg Salad
This is the most refreshing potato salad! It’s deliciously creamy and full of fresh herbs, and the hint of lemon gives it the perfect summery touch. Plus, this dressing uses Greek yoghurt instead of mayonnaise, making it a healthier alternative to classic potato salad.
INGREDIENTS:
2.5 lbs red potatoes, scrubbed, rinsed and diced into 3/4-inch cubes
1/3 cup of chopped red onion
Salt and freshly ground black pepper
½ English cucumber (8 oz), halved, seeded and diced
1 cup of fat-free plain Greek yoghurt
1/4 cup mayonnaise
3 tablespoons of finely chopped fresh parsley, plus extra for garnish
1 tablespoon of minced fresh dill, plus more for garnish
1.5 tbsp fresh lemon juice
1 garlic clove, minced (1 teaspoon)
½ tsp lemon zest, or more to taste
INSTRUCTIONS:
1.Place the potatoes in a large pot, add enough water to cover, and season the water with a teaspoon of salt.
2.Bring to the boil over a medium-high heat, then cover and reduce the heat to medium-low. Simmer until the potatoes are fully tender (about 8-10 minutes).
3. Drain the potatoes, then chill completely (to speed up the process, spread them out on a rimmed baking sheet and freeze for about 10–15 minutes).
4.Meanwhile, place the diced cucumber on a few layers of kitchen roll, wrap it up and press to remove some of the excess liquid.
5. Transfer the cucumber to a large mixing bowl. Add the Greek yoghurt, mayonnaise, parsley, dill, lemon juice and garlic, then season with salt and pepper to taste. Stir the mixture.
6.Add the potatoes and red onion to the bowl and toss to evenly coat. Serve within a few hours, garnished with extra parsley, dill and lemon zest, and keep chilled.
