Greek-Style Potato Salad


Cook this in advance and let the flavours mature. Great for barbecues and outdoor eating.


  • 750g new potatoes, halved
  • ½ cucumber, finely diced (200g)
  • 4 spring onions, thinly sliced
  • 150g tub fat free natural yogurt
  • 4 sprigs mint, leaves shredded
  • 4 sprigs oregano, leaves chopped
  • 1 tbsp white wine vinegar
  • 1 tsp poppy seeds
  • ½ tsp LoSalt


  1. Cook the potatoes in boiling water for 10-12 minutes or until tender, drain and cool under cold water.
  2. Meanwhile, mix the remaining ingredients in a large bowl and toss in the potatoes. Garnish with extra mint and oregano leaves.