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