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Serves
US | Metric
Ingredients
  • 500 g new potatoes
  • 100 g Greek yoghurt
  • 50 g mayonnaise
  • 1 lemon
  • fresh chives
  • salt and pepper
Potato Salad Potato Salad

Potato Salad

For as long as the sun is shining, potato salad is the perfect BBQ accompaniment.

Prep 20 minutes
Total 20 minutes
  1. Start by bringing a pan of water to the boil. Add the potatoes and cook for 10-12 minutes until cooked through. When cool enough to handle, cut in half or into quarters depending on the size of potato.
  2. In a bowl, mix the Greek yoghurt, mayonnaise, juice of the lemon and chopped chives. (I like to snip my chives with scissors.)
  3. When cool, add the potatoes to the sauce and season to taste. Potato salad is best served cold so make in advance if possible.
Potato Salad Potato Salad

Potato Salad

For as long as the sun is shining, potato salad is the perfect BBQ accompaniment.

favorite
print
like
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 500 g new potatoes
  • 100 g Greek yoghurt
  • 50 g mayonnaise
  • 1 lemon
  • fresh chives
  • salt and pepper

  1. Start by bringing a pan of water to the boil. Add the potatoes and cook for 10-12 minutes until cooked through. When cool enough to handle, cut in half or into quarters depending on the size of potato.
  2. In a bowl, mix the Greek yoghurt, mayonnaise, juice of the lemon and chopped chives. (I like to snip my chives with scissors.)
  3. When cool, add the potatoes to the sauce and season to taste. Potato salad is best served cold so make in advance if possible.