Potato Salad With Yogurt and Mustard Dressing

niedziela, 2 lutego 2014

1 lb waxy potato, peeled, cooked and cubed
1 chopped red onion
1/2 cucumber, washed, not peeled, cut into small cubes (remove the seeds if there are many)
1 finely chopped celery rib
1/2 bell pepper, any color, chopped
10 olives, halved (green or black)
2 hard-boiled eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 cup thick Greek yogurt
1 tablespoon mustard
1/2 teaspoon cayenne pepper
1 tablespoon capers, roughly chopped
2 minced anchovy fillets (or salt if you do not like ansjovies)
pepper
1 large garlic clove, crushed
2 tomatoes, cut in wedges

1 Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
2 Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
3 Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).

Secret Rant