How satisfying is a potato salad!? I absolutely loved them, and somehow, this is the first one I’m posting! To be honest with you, this one started as a very different recipe on one of my recipe testing days, and it just didn’t work (yep, that happens sometimes) but then when all the cold ingredients were added together, oh my! It just clicked, and this is how this delicious salad came to be. It has everything – the taste, the texture and is absolutely nutrient-packed. Trust me, you’re going to want to try this one!
Greek-Inspired Potato Salad
A nutrient-packed Greek-Inspired Potato Salad with a delightful blend of flavors and textures. Perfect for a refreshing and satisfying meal.
Video
Equipment
Ingredients
- 500 g white potatoes - with the skin on
- 100 g green beans
- 10 kalamata olives - pitted and sliced
- 1.5 cups (246 g) chickpeas - cooked
- ¼ red onions - finely sliced – see notes
- 2 cups (298 g) small tomatoes - diced
- 1 cucumber - diced
- 2 tbsp capers
- salt & pepper - to taste
Yogurt Sauce
- 2 tbsp fresh lemon juice
- 1 garlic clove - minced
- ½ cup (118.29 ml) soy yogurt
- ½ cup (23.5 g) fresh dill - finely chopped
Instructions
- Add the potatoes to salted cold water. Bring the water to a slow boil and cook for 15 to 20 minutes, until tender. Drain and allow to cool down. Then cut into bite-size cubes.
- Cut and discard the ends of the green beans. Cut the beans in half and cook in boiling water for 4 minutes. Drain, and allow to cool down.
- To make the Yogurt Sauce, in a small bowl, combine the lemon juice, minced garlic, yogurt, and dill.
- In a large serving bowl, combine the potatoes, green beans, olives, chickpeas, red onions, tomatoes, cucumber and capers. Drizzle with the yogurt sauce, and adjust salt and pepper to taste, enjoy!
Notes
Potatoes: Keep the skin on the potatoes for extra texture and nutrients.
Onions: if you find raw onions too pungent, try letting them sit in a shallow bowl of cold water for 10 minutes, then drain. This will take some of its bite away. Alternatively, you can use pickled onions
Per Serving
Calories 567kcalCarbohydrates 101gProtein 23gFat 11gSodium 510mgFiber 21gVitamin A 109IUVitamin C 71mgCalcium 256mgIron 9mg
Hi. Looks great. Making this tomorrow. I don’t have fresh dill, I have fried. How much dried fill should I use? Tablespoon ?
Hey Mercedes, I have not tried so cannot give you an exact measurements, but I would probably start with 2 tsp, and then add if you’d like more to suits your taste 🙂 Hope you love it!
I’d love to make your Greek-Inspired Potato Salad but I’m a bit confused. You say add the yogurt sauce, but which of the ingredients actually go into the yogurt sauce please?
Hi Anita, thank you for asking, it looks like we were missing the Yogurt Sauce subheading. I’ve just added it to the recipe. I hope you enjoy, please let me know if you give it a go or have any other questions! 😊🤍