I like my Yoghurt Dressing that I created for the Kale Coleslaw. Then I used it for the potato salad instead of Japanese mayonnaise. I found the coleslaw dressing was a bit too sweet for the potatoes and it needed herbs. I thought Dill would go well with the yoghurt! That’s how I ended up making this potato salad.
Potatoes 3 *about 500g
Beans 100g *can be replaced with Asparagus or Broccoli
Fetta 50g *crumbled
Baby Spinach 60g
Salt for cooking Potatoes
Plain Greek Yoghurt 3 tablespoons
White Whine Vinegar OR Lemon Juice 1 tablespoon
Garlic 1 clove *grated
Onion 1/4 to 1/2 *finely chopped
Dijon Mustard 1 tablespoon
Parsley 1 tablespoon *finely chopped
Fresh Dill 1 to 2 tablespoons *leaves picked or chopped
Salt & Black Pepper to taste
Make the dressing by mixing all ingredients in a large bowl.
Peel Potatoes and cut into small pieces. Wash Beans and cut to 4 to 5 cm. Cook Potatoes in salted water. When the Potatoes are half cooked, add Beans and keep cooking until all are cooked.
Drain the Potatoes and Beans very well, add to the dressing. Break Fetta into crumbles and mix with Potatoes until well combined.
Arrange the Baby Spinach on a large plate and place the Potato Salad on top. Alternatively you can mix all together.
Sprinkle freshly cracked Pepper over and serve.