New Potatoes with Tangy Yoghurt and Mint Dressing

Name: New Potatoes with Tangy Yoghurt and Mint Dressing
Yield: Serves 4
Cuisine: Greek
Ingredients: 500 g new potatoes or salad potatoes (e.g. Charlotte), skin on; 500 g new potatoes or salad potatoes (e.g. Charlotte), skin on; 500 g new potatoes or salad potatoes (e.g. Charlotte), skin on; Sea salt and freshly ground black pepper; 100 ml Greek yoghurt; Juice of ½ a lemon; 1 clove of garlic, crushed (optional); 3 tbsp. finely chopped mint; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

This side is good to eat warm with simply cooked fish or grilled meats. It’s delicious cold too as a potato salad.

Ingredients

100 ml Greek yoghurt
Juice of ½ a lemon
1

Europe
Greece
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

Mix the yoghurt, lemon juice, garlic and mint together preferably 6 hours or so before using to let the flavours combine together for a delicious dressing. Let it come up to room temperature again before using.
Boil the potatoes until just tender, drain thoroughly and season with a little salt and pepper. Tip into a shallow bowl and pour on the yoghurt dressing.<