Potato salad with yogurt sauce, a unique way to dress boiled or steamed potatoes which, with the tangy taste of the sauce, will become delicious! The dressing sauce is prepared in no time with natural yogurt. I used the classic type, but if you prefer, you can also use Greek yogurt.
This potato salad, which you can also prepare with the Thermomix, is a perfect side dish for meat or fish dishes and can also be made in advance. Ideal for a barbecue or buffet, this dish, which is also economical, is very easy to make.
Read also all my Thermomix Recipes.
It takes very little to make simple boiled potatoes special: just have the right dressing and the dish transforms!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Portions: 6 People
- Cooking methods: Cooking with Food Processor, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs potatoes
- 1/4 cup natural plain yogurt
- 1 1/3 tbsp apple cider vinegar
- 1 1/3 tbsp vegetable oil
- 1 tbsp mustard
- 2 cups water
- 1 bouillon cube
- 1 sprig rosemary (or dill)
- salt
- pepper
Recommended Tools
- Spatula
Steps: Potato Salad with Yogurt Sauce
Peel the potatoes, weigh them, and slice into 1/4-inch slices.
Add water to a pot, add the bouillon cube, salt, and bring to a boil, then add the potatoes and cook until tender yet firm.Set aside 1/3 cup of the cooking liquid, then drain the potatoes, transfer them to a large bowl, add the cooking liquid and let them cool.
Meanwhile, chop the rosemary, place it in a bowl, and add the vegetable oil, plain yogurt, apple cider vinegar, mustard, salt, and pepper, and mix the dressing well.
When the potatoes are completely cooled, pour the yogurt sauce over them and gently mix to combine.
Peel the potatoes, weigh them, and slice into 1/8 to 1/4-inch slices: I used the thickest setting on the vegetable slicer.
Add water, vegetable bouillon cube, and half a teaspoon of salt to the bowl, then place the Varoma container with the potatoes inside and cook for 15 min./Varoma/speed 1.
Slightly stir the potato slices with the spatula, close the Varoma and continue cooking for another 10-15 min./Varoma/speed 1, then check if they’re done.
Transfer the potatoes to a large bowl and add 1/3 cup of the cooking liquid from the bowl, then set aside to cool.
Meanwhile, empty the bowl, rinse it, and add the vegetable oil, plain yogurt, apple cider vinegar, mustard, chopped rosemary, salt, and pepper, and mix for 20 sec./speed 4.
When the potatoes are completely cooled, pour the yogurt sauce over them and gently mix to combine.
