Mustard potatoes with yogurt and mayonnaise, finally a very tasty and easy-to-make side dish.
Just steam or boil the potatoes, as in my case, and while they cool down, prepare the accompanying sauce.
A gem, this sauce is also perfect for accompanying meat or fish because it’s really tasty but delicate. It is prepared in very little time and can be stored in the fridge, tightly closed in jars, for up to 4 days.
Of course, use non-fat yogurt, without sugar.
Below, I leave you my favorite recipes to make with potatoes, to use both as a side dish and for main dishes.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 3/4 cup plain yogurt (without sugar)
- 2 tbsps mustard (medium spicy)
- 2 tbsps mayonnaise
- 1 pinch fine salt
- to taste parsley (fresh)
Tools
- 1 Pot
- 1 Mixer
- 1 Fork
- 1 Bowl
Steps
To prepare the Mustard Potatoes with Yogurt and Mayonnaise, first wash the potatoes thoroughly and boil them with the skin on in a pot with plenty of unsalted water.
The potatoes will be ready in about 45 minutes from the boil.
We can check the cooking using a fork.
If the prongs enter without difficulty the potatoes are ready.
Drain them, let them cool slightly and remove the skin.
Then cut them into not very large cubes.
Put them in a bowl to cool.
In the meantime, let’s prepare the sauce.
Inside the blender jug, place the washed and dried parsley.
Add yogurt, mustard, and mayonnaise.
I used homemade mayonnaise, but you can use whichever you prefer.
Add a pinch of salt and blend until creamy.
At this point, take the potatoes again and dress them, adding the sauce little by little, until you get the final result you prefer.
I personally mixed in two-thirds of the prepared sauce and used the rest the next day to accompany some cutlets.
And here it is ready to accompany our favorite main courses.
