Fresh and Creamy Potato Salad

Ingredients

• 800 g Potatoes (Wash well; the weight is given before cooking and peeling.)
• 60 g Mayonnaise
• 150 g Low-fat whole-milk yogurt, or Greek yogurt (The description specifies low-fat whole-milk yogurt; the transcript calls it Greek yogurt.)
• 20 g Mustard (In the transcript: about 1 tbsp.)
• Parsley (As needed; chopped.)
• Chives (As needed; chopped.)
• 50 g Milk (50 to 100 g, only if needed to make the sauce less thick.)
• Salt (As needed; adjust after tasting the sauce.)
• Pepper (As needed; adjust after tasting the sauce.)

Steps

1. 1

   Wash the potatoes thoroughly under running water, removing any remaining soil, then dry them.

2. 2

   Place the potatoes in a pot, cover them with water, and bring to a boil. Reduce the heat and cook for about 30 minutes from the time the water boils, until tender but not falling apart, so they can be cut without breaking.

3. 3

   While the potatoes are cooking, prepare the sauce. In a bowl, combine the yogurt, mayonnaise, mustard, chopped parsley, and chopped chives.

4. 4

   Stir the sauce with a spoon or whisk until the ingredients are well combined. Taste and adjust the salt and pepper.

5. 5

   If the sauce is too thick, thin it with a splash of water or some of the indicated milk, adding as much as needed.

6. 6

   When the potatoes are cooked, drain them and let them cool completely.

7. 7

   Peel the cooled potatoes by hand or with the help of a small knife, then cut them into chunks and transfer them to a bowl.

8. 8

   Pour all the yogurt sauce over the potatoes.

9. 9

   Mix very gently, taking care not to break the potato chunks. Serve the salad chilled.

Notes

The amount of milk is given as 50–100 g and should be added only if the sauce is too thick. The source does not specify a resting time or storage instructions.

Nutrition per serving

• side dish
• vegetarian
• salad
• fresh
• meat-free
• summer
• no-fry