Potato Salad With Greek Yogurt, Dill and Beetroot
Healthy potato salad with Greek yogurt, dill, beetroot, hard boiled eggs and fresh herbs. An easy recipe perfect for any party, BBQ and potlucks. Makes about 1.4 kilograms (3 pounds) of salad
Ingredients
- 750 grams (1.54 pounds, 24.69 ounces) potatoes
- 100 grams (3.52 ounces) canned diced beetroot rinse and drain well
- 80 grams (2.82 ounces) frozen peas cooked and cooled
- 100 grams (3.52 ounces) red onion finely chopped
- 3 large eggs hardboiled and cut into quarters
- 2 large dill pickles roughly chopped
- 210 grams (7.4 ounces) Greek yogurt plain
- 2 tablespoons olive oil
- 1 tablespoon fresh dill roughly chopped
- 1 tablespoon fresh parsley roughly chopped
- Salt and pepper
Garnish - Optional
- 3-4 tablespoons Greek yogurt – thinned with milk for drizzling
- 1 hard boiled egg cut into eighths
- 1-2 tablespoon cooked frozen peas
- A few pieces of diced beetroot cut into smaller cubes
- A small quantity of chopped parsley or dill for sprinkling
Instructions
- Boil the potatoes in their skin until just tender. Drain, cool and cut into 2 cm cubes.
- Place all the ingredients into a large bowl and toss gently to combine. Taste for seasoning and adjust to taste.
- Refrigerate for about 2 hours or overnight.
- Transfer to a large serving bowl and garnish before serving.
Notes
- The salad can be prepared 2-3 days in advance.
Nutrition
Serving: 1240 gram servingCalories: 236kcalCarbohydrates: 30gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 115mgSodium: 269mgPotassium: 764mgFiber: 5gSugar: 6gVitamin A: 379IUVitamin C: 34mgCalcium: 97mgIron: 2mg
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