Mediterranean Potato and Yogurt Salad.
A cold dish to enjoy as a side dish with fish or meat, or paired with boiled eggs.
Light and digestible, it has very few calories. The dressing, Greek Yogurt, actually comes from Bulgaria and is mainly produced in the United States, but it is known as Greek, and that’s how we know it.
It has less sodium and lactose, more protein than traditional yogurt, making it more suitable for low-sodium diets and for those with lactose intolerance, noting that it is more nutritious than traditional yogurt with lower sugar content, but with the same amount of probiotics.
Thanks to the good fiber content, potatoes reduce the absorption of fats, sugars, and cholesterol, stimulating intestinal activity and providing a significant satiating effect.
I will show you various cooking methods from traditional, to pressure cooker, microwave, and Bimby.

thought for you:

Cost: Very economical
Rest time: 15 Minutes
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with kitchen robot, Microwave
Cuisine: Italian
Seasonality: All seasons

113.75 Kcal

calories per serving

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Energy 113.75 (Kcal)
Carbohydrates 20.25 (g) of which sugars 2.73 (g)
Proteins 5.65 (g)
Fat 1.56 (g) of which saturated 0.24 (g)of which unsaturated 0.07 (g)
Fibers 2.56 (g)
Sodium 975.94 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

14 oz potatoes
5 oz 0% fat Greek yogurt
1 tablespoon salted capers
1 oz Tropea red onion
2 teaspoons extra virgin olive oil
oregano
salt
to taste pepper (optional)
4 leaves basil

Tools

what we need to prepare the

Pot
Cutting board
Strainer
Knife
Bowl

Preparation of the Mediterranean Potato and Yogurt Salad

Boil the potatoes, then let them cool, peel them, and cut them into chunks.
Using the traditional method will take about 20 minutes, depending on their size.
If you choose the pressure cooker method, from the moment of the whistle, it takes about 6 minutes
I’ve had the Aeternum pressure cooker for years, it’s indestructible, and for members of RitaAmordicucina, it is available at a discount by clicking this link
Using the microwave, instead, put the potatoes in a closed container or with a perforated lid or plastic wrap, and 2 tablespoons of water, cook for about 7 minutes for 14 oz of product.
Mine is a Whirlpool Microwave JT 479 IX Chef Premium ventilated combination, 33 liters, Inox, with high grill, low grill, Crisp plate + handle now on offer click here
For cooking with Bimby: Put 500 g water in the bowl, place the basket and put the potatoes inside. Cook at varoma speed 1 for 30 minutes.
Rinse the capers under running water.
Chop them very finely with a knife.
Then add them to the yogurt with a small grind of pepper, and mix.
Now we will dress the salad: put the potato chunks in a bowl, add the onion, EVO oil, and oregano, then..
Add the yogurt with capers and pepper and mix.
At this point, all that’s left is to serve it cold with basil leaves on top. Here is the Mediterranean Potato and Yogurt Salad ready.