A light, bright potato salad made with tender baby potatoes and a dressing that includes garlic, Greek yoghurt and plenty of lemon juice. The only important watch-point is to avoid 'tangy' mayonnaise or 'salad cream', which ruins the flavour.
Light Potato Salad with Garlic, Lemon and Yoghurt
For the salad:
2 kg new potatoes
For the dressing:
2 cups (500 ml) thick Greek yoghurt
1 cup (250 ml) mayonnaise (Hellman’s or home made)
finely grated rind of one lemon
juice of 2 lemons
2 Tbsp (30 ml) white wine vinegar
2 cloves garlic, peeled and finely grated
1 onion, very finely chopped, or grated
1 tsp (5 ml) Tabasco sauce (optional)
½ cup (125 ml) fresh parsley, finely chopped
½ cup (125 ml) fresh mint, finely chopped
Salt and freshly ground black pepper
5 hard-boiled eggs, peeled and quartered
freshly chopped parsley and mint
A handful of capers (optional)
Put the new potatoes, unpeeled, in a saucepan of cold, salted water and bring to the boil. Boil gently until just tender (but not falling apart).
Put all the dressing ingredients into a bowl and whisk well to combine. Season to taste with salt and black pepper.
Drain the potatoes and allow to cool for 10 minutes. Cut into thick slices (about 5mm), peel and all, and place in a deep mixing bowl. If the potatoes are very small, cut them in half.
Pour the dressing over the warm potatoes and toss very gently to combine. Now tip the salad into a wide, flat dish, arrange the quartered eggs on top and scatter with capers, parsley and mint. Allow to cool and serve at room temperature.
You can make this well in advance, but add the boiled eggs at the last minute, or they will dry out.