Yogurt Potato Salad

This Greek style potato salad is supreme if made the day before use and is ideal for a Summer buffet.

Ingredients

1000 g waxy potatoes

600 g Greek yogurt

1 tsp sea salt

1 tsp ground white pepper

1 bunch finely chopped chives (25g)

1 bunch finely chopped parsley (50g)

150 g finely chopped red capsicum

150 g finely chopped cucumber

Method

Place unpeeled potatoes in a large pot and bring to the boil covered in salted water. Lower heat to a simmer and keep cooking for approx 20 minutes. Drain the water off the potatoes and place the potatoes in the fridge for at least 60 minutes. Place yogurt, salt, pepper, chives, parsley, capsicum and cucumber in a large bowl and blend until evenly combined. Remove the potatoes from the fridge. Peel and cut the potatoes into bite sized pieces and blend into the yogurt mixture. Combine evenly and place in a serving dish. Cover and allow cooling for at least 30 minutes.

Note: Instead of yogurt use sour cream or crème fraîche.