Easy Potato Salad With Greek Yogurt And Dill - Serves 6
"You will love how easy this potato salad with Greek yogurt is to make. Made with no mayo, this salad a lighter and healthier than traditional recipes, and..."
INGREDIENTS
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750 grams potatoes
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100 grams canned diced beetroot (rinse and drain well)
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80 grams frozen peas (cooked and cooled)
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100 grams red onion (finely chopped)
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3 large eggs (hardboiled and cut into quarters)
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2 large dill pickles (roughly chopped)
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210 grams Greek yogurt (plain)
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2 tablespoons olive oil
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1 tablespoon fresh dill (roughly chopped)
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1 tablespoon fresh parsley (roughly chopped)
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Salt and pepper
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3-4 tablespoons Greek yogurt – thinned with milk (for drizzling)
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1 hardboiled egg (cut into eighths)
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1-2 tablespoon cooked frozen peas
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A few pieces of diced beetroot (cut into smaller cubes)
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A small quantity of chopped parsley or dill (for sprinkling)
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