Herb potato salad

Name: Herb potato salad
Prep time: 22 min
Cook time: 13 min
Total time: 35 min
Yield: 6
Ingredients: 1 kg potato; 1/2 cup yogurt; 2 tablespoons mayonnaise; 1 tablespoon mustard; 2 tablespoons lemon juice; 1/2 cup parsley and dill; 3 sticks green onions; 1 teaspoon Salt and black pepper

Diced boiled potatoes in a light yogurt dressing with herbs and green onions — lighter than the heavy mayonnaise kind.

Vegetarian

Cooking time: 35 min
Hands-on time: 22 min
Free time: 5 min
Difficulty: Easy
Calories: 160
Contains: Dairy, Eggs

The salad of silent feasts: it doesn't shine on the table, but its bowl is the first to be emptied. The secret to its success is potatoes that don't fall apart and a dressing poured over them while warm so they soak it up completely.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

6people

Amounts follow the number of people

To prepare a potato salad with herbs

1 kg potato — Medium cubes
1/2 cup yogurt — Full-fat and chilled until needed
2 tablespoons mayonnaise — Measured and prepared before starting
1 tablespoon mustard — optional
2 tablespoons lemon juice — fresh
1/2 cup parsley and dill — minced
3 sticks green onions — sliced
1 teaspoon Salt and black pepper — to taste

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Equipment

Pot for boiling — Salted water, so the potato is seasoned from the inside.
Wide mixing bowl — The lemon goes on while the potatoes are warm, then the dressing.

Method

Boil the potato cubes in salted water.
12 min
You’ll know it’s ready when
The knife can easily cut through it, but the edges are firm — they don't crumble.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Strain it and let it cool for five minutes, then sprinkle lemon on it while it's still warm.
5 minYou can walk away
You’ll know it’s ready when
Five minutes have passed, the lemon is on, and the potatoes are still warm.
Tip: Warm potatoes absorb the acid all the way to their core.
Mix the yogurt, mayonnaise, mustard, salt and pepper; toss the potatoes in it with the herbs and green onions, and chill before serving.
10 min
You’ll know it’s ready when
Every piece of potato is coated in the dressing and the herbs are evenly distributed.
Tip: Toss gently with a wide spoon — vigorous stirring mashes the potatoes and turns the salad into a paste.