Spicy Greek Yoghurt Potato Salad
Servings: 6 people
Ingredients
- 15-20 small potatoes (halved)
- ½ small red onion (finely sliced)
- ½ red bell pepper (finely sliced)
- 100g (¼ cup + 2 tbsp) Greek yoghurt
- 35g (2 tbsp) mayonnaise
- 1 tablespoon Worcestershire sauce
- 35g (1¼ oz) Jalapeños (pickled)
- ½ teaspoon paprika (powdered)
- 1 teaspoon sea salt
- ¼ teaspoon cayenne powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Boil the potatoes until soft. Drain and allow to cool.
- For the sauce: Mix all the ingredients (apart from the onion and pepper) together.
- Cover and place in the fridge for an hour or so (or at least until the potatoes have cooled).
- In a large bowl, combine the potatoes with the onions and red pepper, then pour the sauce over.
- Stir well until everything is evenly distributed.
- Sprinkle with a little fresh herbs and serve with grilled chicken or any other meat.
Notes
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.