Potato salad with yogurt, herbs, and mustard, an easy and delicious side dish, also very quick to prepare. A little trick is in the choice of potatoes, preferably use new potatoes when possible, or white-fleshed ones. Another shortcut for faster cooking is the cut. If you can cut them into handy cubes in advance, also let them rest in a saltwater solution for at least an hour. This operation will help disperse some of the starch present in the potatoes and facilitate cooking with a significantly better final result. Moreover, the yogurt (mine is plain kefir) mustard combination is really fresh and extraordinary, making this recipe perfect even in summer! Below, I leave you other recipes with potatoes, while further down I will answer one or more questions about this type of recipe.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs potatoes (net weight without peels)
- 0.5 oz coarse salt (for cooking the potatoes)
- to taste fine salt
- 0.85 cups plain yogurt (kefir)
- 1 tbsp mustard
- to taste herbs (rosemary, chives, parsley)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Colander
- 1 Blender
- 1 Bowl
- 1 Spoon
Steps
To make the Potato Salad with Yogurt, Herbs, and Mustard, first prepare the potatoes. Peel them, wash them, and cut them into cubes. As explained above, if you can, let them rest completely covered in a saltwater solution in a bowl. Drain them and cook them in plenty of salted water for about 25-30 minutes. Adjust according to the size of the potatoes. Drain them again and let them cool.
In the blender jar combine the rosemary needles, previously washed and dried chives and parsley. Adjust the amount to your taste, but I suggest adding one sprig of each. Add yogurt, salt, and mustard and blend everything until you get a smooth and homogeneous mixture.
Add the sauce to the potatoes and mix very well.
This side dish can be easily prepared in advance and stored in the fridge, in an airtight container, for up to two days. Perfect for accompanying meats of all kinds, the potato salad is also delicious for stuffing sautéed Belgian endive or grilled radicchio.
FAQ (Questions and Answers)
What can I substitute kefir yogurt with?
With the same weight of yogurt, even low-fat, as long as it’s plain, or with creamy cheese blended with a tablespoon of milk.
