The potato salad with Greek yogurt dressing is simple to make. It’s great to accompany grilled meats, it’s creamy and truly delicious! With grilled chicken breast, it’s the Top!
If you love potatoes, I’ll leave you other recipes for inspiration
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 – 3 servings
- Cooking methods: Steam
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the potato salad with Greek yogurt
- 1.1 lbs potatoes
- as needed water (for cooking the potatoes)
- 6 oz Greek yogurt (plain)
- 1/4 cup mayonnaise
- 1 tsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- as needed chives
Tools
- 1 Pot pressure cooker
- 1 Bowl
- 1 Knife
- 1 Spoon
Preparation of the potato salad with Greek yogurt
First, we need to cook the potatoes. We can use the pressure cooker, a classic pot with water, or the Thermomix or the microwave.
I used the MICROWAVE, we take the potatoes, wash them, and put them in the suitable steamer for microwave cooking (photo n.1). In the container below we put the water, and on the tray the whole potatoes. We close with the lid and cook for 10 minutes, selecting “steam cooking”. At the end we check with a fork if they are cooked (photo n.2), and we start to peel them, then put them aside to cool and finally cut them into pieces (photo n.4).
Or WITH THERMOMIX: If using the Thermomix, peel the potatoes and cut them into not too large pieces. Place them in the basket (photo n.3) and pour 14 oz of water into the bowl. Place the basket inside, close with the lid and set 20 minutes, Varoma temperature, speed 1. Once cooked, set them aside to cool.
Once we have placed the cold and chopped potatoes in a bowl (1), we can prepare the dressing. In a bowl, put the Greek yogurt with the mayonnaise (2) then add the oil, salt, pepper, and chives (3). Mix well (4) and finally add the obtained dressing to the potatoes. Mix everything (5) and serve.
Notes
I recommend consuming it immediately or within the day.
It can be prepared in advance, but keep the potatoes and dressing separate in two distinct bowls, then combine and mix before serving. (Keep in the refrigerator covered with plastic wrap)
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