Preparation and cooking time: ~20 minutes
Calories: ~150 calories per 100g
If you’ve never tried potato salad with capers – try it, now! Swapping out most of the mayonnaise for yoghurt makes it much lighter and fresher (not to mention healthier). I like to strain my yoghurt through a coffee filter to remove as much of the whey as possible and make it really creamy. If you can restrain yourself, do make this the night before and let it rest in the refrigerator overnight. The flavours will infuse and develop and you’ll have an absolutely fantastic salad the next day!
I hate to brag as well (who am I kidding, I love to brag about this potato salad) but I never met anyone who didn’t absolutely love it, and it’s one of my most requested dishes whenever we’re invited to parties, picnics, and the like.
Author’s note: this post has been revised since the original posting. I’ve tweaked the recipe a little and added a new (and so much better) photo of the final product (here is the original photo – yuck!). I hope it will inspire you to try it!
- 7 or 8 regular potatoes (or enough for 3-4 people – ~700-800g)
- 1 small onion
- A handful of chives (optional)
- 4 tbsps Mayonnaise
- 1 small pot natural yoghurt (about 1.5 decilitres)
- 3tbsp capers
- 1tbsp olive oil
- Put a pan of water onto boil and meanwhile peel the potatoes. Chop the potatoes into small cubes and place into the boiling water.
- While the potatoes are boiling, peel and chop the onion as finely as you can. Finely chop the chives, if using, and place into a bowl with the rest of the ingredients and some freshly ground salt and pepper.
- When the potatoes have boiled, drain them off – run them under cold water until cool – and then add into the bowl with the rest of the ingredients. Stir well and serve! It’s especially good if you can store it overnight in a refrigerator to allow the flavours to mingle.