Ingredients

  • 750g potatoes/leftover boiled potatoes, cut into bite-sized chunks
  • ¾ cup Farmers Union Greek Style Yogurt (Natural or Light)
  • 3 tsp lemon juice or vinegar
  • 2 tsp mustard
  • ¼ tsp garlic powder
  • ½ cup fresh herbs such as parsley or chopped spring onion
  • ¾ cup vegetables such as cucumber, celery, pickles, or spring onion, chopped
  • 3-4 boiled eggs, cut into quarters
  • Freshly ground black pepper to taste

Substitute mayonnaise for Farmers Union Greek Style Yoghurt in your favourite potato salad recipe or see below for an easy recipe to use up any leftover potatoes from last night’s dinner!

Method

STEP 1
If using leftover potatoes – go to step 3

STEP 2
Place potatoes into a pot, with enough cold water to cover. Add a pinch of salt and cook for around 15 minutes, or until the potatoes are just cooked through. Drain and set aside to cool.

STEP 3
In a large bowl, add the yogurt, lemon juice, mustard, garlic powder and herbs and mix until combined. Add the cooled potatoes and chopped vegetables and toss until potatoes are evenly coated.

STEP 4
Top with boiled eggs and season with black pepper to taste. Then cover and refrigerate for a few hours before serving.