Spicy Greek Yoghurt Potato Salad
Servings: 6 people
Ingredients
- 15-20 small potatoes (halved)
- ½ small red onion (finely sliced)
- ½ red bell pepper (finely sliced)
- 100g (¼ cup + 2 tbsp) Greek yoghurt
- 35g (2 tbsp) mayonnaise
- 1 tbsp Worcestershire sauce
- 35g (1¼ oz) Jalapeños (pickled)
- ½ tsp paprika (powdered)
- 1 tsp sea salt
- ¼ tsp cayenne powder
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- Boil the potatoes until soft. Drain and allow to cool.
- For the sauce: Mix all the ingredients (apart from the onion and pepper) together.
- Cover and place in the fridge for an hour or so (or at least until the potatoes have cooled).
- In a large bowl, combine the potatoes with the onions and red pepper, then pour the sauce over.
- Stir well until everything is evenly distributed.
- Sprinkle with a little fresh herbs and serve with grilled chicken or any other meat.
