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 kg of salad
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Prep Time : 10 mins
Cook Time : 25 mins
Chill for two hours or overnight before serving. : 2 hours
Total Time : 2 hrs 35 mins
Course : Mains, Sides
Servings : 6 x 240 gram servings
Calories : 236 : kcal
INGREDIENTS
- 750 grams potatoes
- 100 grams canned diced beetroot rinse and drain well
- 80 grams frozen peas cooked and cooled
- 100 grams red onion finely chopped
- 3 large eggs hardboiled and cut into quarters
- 2 large dill pickles roughly chopped
- 210 grams 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 hardboiled 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 Facts
Potato Salad With Greek Yogurt, Dill and Beetroot
Serving Size
1 240 gram serving
Amount per Serving
Calories
236
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Cholesterol
115
mg
38
%
Sodium
269
mg
12
%
Potassium
764
mg
22
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
379
IU
8
%
Vitamin C
34
mg
41
%
Calcium
97
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.