Greek-Style Potato Salad
Prep:10 minutes
Cook:10-12 minutes
Serves:4 (as an accompaniment)
Cook this in advance and let the flavours mature. Great for barbecues and outdoor eating.
INGREDIENTS
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
METHOD
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.
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