Potato & Yoghurt Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I love this with schnitzelly things but it’s also good for barbecues and picnics. This is the kind of salad I ate so many times when I was young, only with mayonnaise. I make it often with yoghurt now, as it’s lighter. You can add anything else that you feel may be appreciated — some boiled carrots or peas, green beans, parsley or chopped boiled egg.


  • 700 g(1 lb 9 oz) potatoes
  • 500 g(1 lb 2 oz/2 cups) natural yoghurt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried mint
  • ½ red or yellow pepper (capsicum), chopped
  • 1 small french shallot, finely chopped


    Bring a pan of salted water to the boil and cook the potatoes until they are tender. Drain, leave them to cool a bit and then peel. When they have completely cooled, cut them into small blocks.

    Mix the yoghurt, cumin and mint in a large serving bowl and season to taste with salt and pepper. Add the potatoes, pepper and shallot and mix through well, taking care not to mash up the potatoes.