Creamy Potato Salad with Greek Yoghurt
This potato salad has become one of my go-to dishes for BBQs, picnics, and laid-back gatherings. It's creamy without being heavy — thanks to Greek yoghurt in place of most of the mayo — and...
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Oven mitt
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Stove
- Kitchen timer
Ingredients
- 6 large baking potatoes
- 3 medium/large carrots
- 7 spring onions (approx. 100g)
- 10 radishes (approx. 240g)
- 250g petit pois (small, sweet garden peas)
- 250g sweetcorn
- 6 heaped tablespoons Greek yoghurt
- 4 heaped tablespoons mayonnaise
- 6 medium eggs
- 1 cup cornichons, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons sherry vinegar
- juice of 1 ½ lemons, freshly squeezed
- sea salt
- freshly ground black pepper
- optional: unsmoked streaky bacon, cooked until crispy
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