A tangy take on potato salad that could be its own meal.
Serves 6-8
Ingredients
1.5kg baby potatoes, halved
2 tsp salt
½ cup plain double cream yoghurt
1 disc feta cheese
2-3 Tbsp milk
4 extra-large eggs, at room temperature
2 Tbsp olive oil
2 Tbsp white wine vinegar
2 tsp wholegrain mustard
2 sticks celery, diced or sliced
3-4 sweet and sour pickles, diced
Salt and milled pepper
Handful of dill and parsley, for serving
Method
- Place potatoes in a pot. Cover with water and add 2 tsp of salt. Boil until tender. Drain and run under cold water to stop the cooking. Set aside to cool.
- Blitz yoghurt, feta and milk together. Toss cooled potatoes in the mixture and place on a salad platter.
- Bring a pot of water to the boil. Once boiling, add eggs and cook for 7½ minutes. Remove and cool in ice water or running cold water. Peel and set aside until serving.
- Whisk olive oil, vinegar and mustard together. Add celery, pickles and seasoning.
- For serving, halve or quarter the eggs and place on top of the potatoes. Spoon the chunky dressing on top. Garnish with parsley and dill and serve.
Words: Liezl Vermeulen
Photography: Zhann Solomons
