Fresh Potato-Cucumber Salad
Najat
Photo by Najat
Looking for a refreshing and flavorful potato salad that’s perfect for summer days, BBQs, or a quick lunch? This crispy baby potato salad with Greek yogurt dressing is a game changer! Roasted baby potatoes (krieltjes) meet a creamy sauce made with Greek yogurt, mayo, crunchy pickles, cucumber, and fresh herbs. It’s lighter than your classic mayo-heavy potato salad but still full of flavor. Whether you’re serving it at a picnic or alongside grilled meat, this healthy potato salad recipe is guaranteed to be a hit!
Ingrediënten
SAUCE
Shop ingredients:
Stappenplan
Wash and cut the baby potatoes in half, and place them in a large bowl. Add the salt, black pepper, and olive oil. Mix well until everything is coated.
Spread the potatoes on a baking tray lined with parchment paper. Bake for 30 minutes in the middle of a preheated oven at 200°C (392°F), or until they are cooked through and golden brown.
In a large bowl, combine the Greek yogurt, mayonnaise, chopped pickles, and chopped spring onion. Mix well. Add the roasted potatoes and stir to combine.
Add the cucumber pieces and salad seasoning. Mix well.
0 Reacties