John Myers
Spicy Yogurt-based Potato Salad
The perfect spicy yogurt-based potato salad recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes, waxy
- 300 g Turkish yogurt
- 1 Red Onion
- 2 Gherkins
- 3 Spring onions
- 1 Chinese garlic
- 1 tbsp Dijon mustard
- 2 tbsp Cucumber water
- Espelette pepper
- Black pepper from the mill
- Salt
- Boil the potatoes as jacket potatoes and peel them while they are still hot, cut them into slices and then let them cool down.
- Put the yoghurt together with the Dijon mustard and the cucumber water in a bowl, finely grate the garlic and season with Espelette pepper, salt and pepper. Note that the yoghurt should already be over-seasoned, as the potatoes absorb a lot of seasoning. Stir everything until smooth.
- Now add the potato slices. Finely dice the red onion and add to it. Finely dice the cucumber and add to the potatoes. Cut the spring onions into fine rings and add them to the potatoes. Now mix everything well and season again if necessary. He shouldn’t be spared with Espelette pepper, as the potato salad should be pretty spicy. Then let it steep in the refrigerator for at least 2 hours.
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