Light Potato Salad

26 May 2014

A light and cool spring/summer dish that’s great on it’s own or as a side with meats.


6-7 medium potatoes

1 small green bell pepper

1 red Florina pepper

2-3 fresh onions

1-cup corn

1 bunch finely chopped parsley

salt & pepper to taste


For the sauce:

1 tub Greek yogurt

2 tbsp mayonnaise

1 tbsp mustard

freshly ground pepper



Wash and peel potatoes. Put in a pot and fill with water until potatoes are fully underwater. Add several pinches of salt. Boil until potatoes are soft on the outside. Use a fork to check them. Drain and gently dry the potatoes with a paper towel. When they are cool, cut them into small cubes or slices and put them into a salad bowl. Rinse and cut the peppers into small slices and add to salad bowl. Chop the onions into thin rings and put into the bowl. Boil the corn according to the directions on the package, strain and add to the salad bowl. Chop and add the parsley. Sprinkle in salt and pepper to taste. Mix well. Next, prepare the sauce by mixing all the ingredients for the sauce in a bowl. You can tweak the ingredient amounts to taste. Pour the sauce in the salad bowl and mix well. Refrigerate for a while before eating.

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