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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME20

TOTAL TIME40

Servings 2 people

Course Salad

Cuisine Greek-Inspired

Keyword chickpeas, cucumber, Easy Lunch, garlic, Healthy, High Protein, lemon, Nutrient-Packed, onions, potatoes, soy yogurt, tomato

Ingredients

500 g potatoes with the skin on
100 g green beans
10 kalamata olives pitted and sliced
1.5 cups chickpeas cooked
¼ red onion finely sliced - see notes
2 cups cherry tomatoes diced
1 cucumbers diced
2 tbsp capers
Salt and pepper to taste to taste

Yogurt Sauce

2 tbsp lemon juice
1 garlic cloves minced
½ cup soy yogurt
½ cup 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!

Video

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

Nutritional Information - Per Serving