Greek Yogurt Potato Salad

Ingredients

• 500 g Potatoes (Small red potatoes (like Australian Red Gem) or large russet potatoes, cut into chunks if large)
• 1.5 cup Greek Yogurt (Plain, thick Greek yogurt (homemade preferred))
• 1 can Canned Sweet Corn (Drained)
• 1 can Canned Tuna (Water-packed or oil-packed, drained)
• Black Pepper (To taste)
• Dried Herbs (Such as rosemary or thyme, to taste)
• Salt (To taste)

Steps

1. 1

   Prepare the potatoes. If using small potatoes, you can leave them whole; if using large potatoes, cut them into uniform bite-sized pieces to ensure even cooking.

2. 2

   Place the potatoes in a microwave-safe bowl and microwave until tender. The time will vary based on your microwave and the size of the potatoes, typically 5-8 minutes.

3. 3

   While the potatoes are cooking, prepare the salad base. In a large mixing bowl, add the Greek yogurt and stir it until smooth.

4. 4

   Drain the liquid from the canned corn and the canned tuna thoroughly to prevent the salad from becoming watery.

5. 5

   Add the drained corn and tuna to the Greek yogurt.

6. 6

   Season the mixture with black pepper and your choice of dried herbs (like rosemary or thyme). Mix well to combine.

7. 7

   Once the potatoes are cooked and slightly cooled, add them to the yogurt mixture.

8. 8

   Gently toss everything together until the potatoes are evenly coated. Taste and add salt if needed.

9. 9

   Serve immediately or chill in the refrigerator for a more refreshing summer side dish.

Notes

Variations: You can substitute the tuna with ham, crispy bacon bits, or diced chicken breast. For extra vegetables, try adding finely chopped onion, blanched broccoli, or baby corn. If you prefer a softer texture, use American Russet potatoes; for a waxier, stickier texture, use red potatoes.

Nutrition per serving

• side dish
• salad
• healthy
• high-protein
• microwave-only
• summer
• meal prep