Herbed Yoghurt Potato Salad

img_0521As the warmer weather approaches, so does our tendency to put “BBQs” on the menu for dinner. Mr BBB is usually in charge of the meat, while I take care of the sides – the ‘regulars’ being a green salad or oven baked potatoes.

But recently I went for another potato option…potato salad!

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An Aussie favourite – that is usually loaded with mayonnaise and bacon. But on this occasion, I created a ‘lighter’ version. Still packed with flavour, yes, however in place of mayonnaise I went with natural yoghurt – and left out the bacon all together. Instead, the salad was given a flavour kick with lots of fresh herbs and another one of my favourite – dill pickles!

It didn’t take too long to prepare, and was far from difficult. With the added bonus  that I could make it in the morning and let the flavours develop throughout the day.

img_0517A nice take on an old classic indeed!

Herbed Yoghurt Potato Salad

  • 1.5kg potatoes (desiree or something similar) I left the skins on, but you could peel them if you prefer.
  • 3/4 cup natural yoghurt
  • 2 tbs whole egg mayonnaise
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 100g dill pickles, chopped
  • 3 green shallots, sliced thinly
  • Handful chopped herbs (I used dill and mint, but parsley would work nicely too)
  1. Boil the potatoes until tender, then set aside to cool slightly. Dice.
  2. Combine the yoghurt, mayonnaise, vinegar and mustard, and season to taste.
  3. Add the dressing to the potatoes (while they are still slightly warm), along with the remaining ingredients. Stir gently until combined.
  4. Cover and place in the fridge until required.

Lemon and herb potato salad

One vegetable that I struggle to use when the warmer months arrive is potatoes. In Winter I wont hesitate in cranking up the oven and roasting some potatoes to perfection. Or creating a creamy mash to serve alongside a rich and hearty casserole. But in Summer, I tend to crave salads and lighter meals, to which potatoes do not generally lend themselves. Or do they? Feeling particularly inspired a few weeks ago, I came up with a use for the bag of potatoes that was feeling rather lonely in our pantry. salad Potatoes – peeled and boiled until tender – then combined with olive oil, a wee bit of yoghurt, lemon juice and zest – and lots of mint, parsley and pepper. IMG_5258 The result being a rather tasty “side” dish to some meat we later grilled for dinner. IMG_5259 And the herb + lemon combination worked just beautifully in keeping this dish feeling light and lovely. IMG_5268 So it seems potatoes do have a place on our menu this Summer! What about you? Any fun Summer potato dishes you’d care to share?

Yoghurt dill potato salad

Potato salad is a rather iconic addition to any Australian BBQ, with many people having a ‘favourite’ recipe that they turn to when asked to “bring a salad”. Mostly rich in mayonnaise, however, it is probably not the healthiest salad option on the menu (and the mayonnaise content also making it a salad that is best avoided by pregnant ladies). With that in mind, when Mr BBB and I invited some friends around for a BBQ the other evening, I wanted to create a potato salad that was both waistline and pregnancy friendly. And with only 4 ingredients and a few simple substitutions from the ‘normal’ ingredients, we had ourselves a suitable potato salad in no time at all. potatosalad A yoghurt dill potato salad! Just potatoes I used desiree)… IMG_4266 Boiled… IMG_4264 Cubed… IMG_4267 Meanwhile – the dressing… IMG_4268 Just natural yoghurt, fresh dill and mustard. IMG_4270 All together now. IMG_4272 And my ‘healthier’ potato salad was complete. IMG_4273 Unlike some potato salads that can be quite rich owing to the mayonnaise, this one remains relatively light due to the substitution of natural yoghurt. IMG_4275 The yoghurt and mustard also add quite a zing, and pair nicely with the abundance of fresh dill throughout the salad. IMG_4274 Overall, a lovely fresh take on an old classic. Yoghurt dill potato salad (serves 10-12 as a side dish)

  • 2kg desiree potatoes
  • 1 cup natural yoghurt
  • 2 tbs mustard (I used dijon)
  • Handful fresh dill, chopped
  1. Boil the potatoes until just tender, drain, then set aside to cool. Cube and place in a large bowl.
  2. In a separate bowl, combine the yoghurt, mustard and dill to make the dressing.
  3. Pour the dressing over the potatoes, and stir to combine.
  4. Cover and place in the fridge for 1 hour, to allow the flavours to develop.

What about you? Do you have a favourite potato salad recipe?