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Potato Salad

A community recipe by

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I prefer a sharper potato salads over the gluttonous, super-creamy ones that restaurants always seem to serve up. I cobbled together this version one day when I discovered I only had about 50ml of mayonnaise left in the fridge. Filling it out with strained yogurt worked a treat, and a couple tablespoons of wine vinegar brought up the sharpness to my liking.


Serves: 4-8

  • 18 ounces new potatoes (baby ones - washed, boiled and cut in half)
  • 1 medium finely chopped onion
  • 1 large peeled and finely chopped carrot
  • 3 sticks chopped celery
  • 2 sliced dill pickles
  • ¼ cup olive oil
  • ¼ cup mayonnaise
  • 1 cup strained Greek yoghurt
  • 3 tablespoons white wine vinegar
  • salt
  • pepper

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Potato Salad is a community recipe submitted by duffs10 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Place all the vegetables into a large bowl and pour over the olive oil. Give it a good stir to allow the oil to absorb into the potatoes.
  • Add the mayonnaise, yogurt and wine vinegar. Stir until everything is combined. No need to be overly gentle, as the stirring will bash up the potatoes somewhat and allow them to take on the dressing better.
  • Season with salt and pepper. Serve warm or refrigerate for later.
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