Lemon Yogurt Potato Salad

Tender potatoes with a tangy yogurt dressing. Makes 4 side portions.

35 min · Serves 4 · Vegetarian · ≈208 kcal per serving · ≈5 g protein

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Ingredients

• 700g potatoes, peeled
• 120g plain Greek yogurt
• 25g lemon juice
• 15g fresh parsley
• 10g olive oil
• 1g salt

Method

1. Cut potatoes into even 2 cm pieces and boil in cooking water for 12–15 minutes until tender.
2. Drain and spread on a plate to cool for 10 minutes while mixing yogurt, lemon, oil, chopped parsley and salt.
3. Fold the warm potatoes into the dressing and divide into four side portions. Serve promptly.

Contains: dairy.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.