Creamy and herby potato salad
Still going strong with summery recipes. Consider it a side dish or a main, this salad will either way be a winner. It is creamy but not too heavy because there is not a lot of mayo in there.
I made a cilantro/dill/basil mix, it is fresh and it uses all the herbs laying around! I also put pickles and shallots because why not. Adapt to your liking!
Creamy and herby potato salad (serves 3-4):
- about 20 small potatoes
- 10 pickles
- 1 big shallot
- 125g greek yogurt
- 1 tbsp dijon mustard
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 1 handful dill
- 1 handful cilantro
- 3 big basil leaves
- Salt and pepper
Cook your potatoes unpeeled in boiling water until it is tender at heart (about 15 minutes).
When cooked, drain and rinse under cold water.
Slice finely pickles and shallot.
In a small bowl, prep the sauce with yogurt, lemon, mayonnaise and mustard. Season with salt and pepper. Cut finely all the herbs and add to the sauce. Mix well.
Peel the potatoes, the skin should come off very easily. Cut in pieces and add in a salad bowl.
Put the pickles and shallot with the potatoes. Pour the sauce and mix well until everything is combined.
Refrigerate until ready to serve.