Greek Potato Salad with cream Watch out for salad goals! The Greek Potato Salad with Cream that we provide is a game-changer since it is velvety, luscious, and packed with Greek foods.
INGREDIENTS:
- 2 1/2 lbs red potatoes, scrubbed and rinsed clean, diced into 3/4-inch cubes
- 1/3 cup chopped red onion
- Salt and freshly ground black pepper
- 1/2 english cucumber (8 oz) halved, seeded, diced
- 1 cup fat free plain Greek yogurt
- 1/4 cup mayonnaise
- 3 Tbsp finely chopped fresh parsley, then more for garnish
- 1 Tbsp minced fresh dill, then more for garnish
- 1 1/2 Tbsp fresh lemon juice
- 1 garlic clove, minced (1 tsp)
- 1/2 tsp lemon zest, or more to taste
Instructions:
- Put the potatoes in a big saucepan, then add enough water to cover them, and season the water with a teaspoon of salt.
- Using medium-high heat, bring to a boil, then cover, decrease the heat to medium-low, and let to simmer until the potatoes are completely soft, which should take around eight to ten minutes.
- Drain potatoes, then chill them completely (to chill them more quickly, lay them out on a baking sheet with a rim and freeze them for about ten to fifteen minutes).
- While this is going on, prepare the cucumber by placing it on a couple layers of paper towels, wrapping it, and pressing it to remove some of the extra moisture.
- Place the cucumber in a large mixing bowl, then add the Greek yoghurt, mayonnaise, parsley, dill, lemon juice, and garlic. Finally, season the mixture with salt and pepper according to your own personal preference. Mix the ingredients together.
- Put the potatoes and the red onion in the bowl, and then mix them so that they are uniformly coated. Maintain the dish in the refrigerator and serve within a few hours, garnished with more parsley, dill, and lemon zest.
Note: For your convenience, you may put aside some of the dill, red onions, and lemon zest to use as a garnish on top of the dish if you so wish.