Photo George Drakopoulos – Food Styling Tina Webb
Try this potato salad the old-fashioned way, with eggs, fresh onion, capers and yogurt-mustard dressing. You’ll love it!!
Serves: 6 Preparation time: 20m Cooking time: 1h Ready in: 1:20m
1b waxy small sized potatoes, washed, dry
1 carrot, grated
3-4 radishes, thinly sliced
2 eggs hard-boiled, sliced
2-3 fresh onions, sliced
1 tbsp extra-virgin olive oil
2 tbsp capers, roughly chopped
For yogurt and mustard dressing:
1 cup Greek yogurt
2 egg yolks, hard-boiled
3 tbsp mild mustard
1 tbsp balsamic vinegar
4 tbsp extra-virgin olive oil
½ cup dill, finely chopped
salt, freshly ground black pepper
Place potatoes in ovenproof dish, cover with foil and bake in preheated oven for 1 hour, until tender. Cool, peel and transfer into large bowl.
Heat oil in a non-stick pan over medium heat for 1 minute. Cook fresh onion for 2 minutes. Add to potatoes.
Add carrot, eggs and capers to potatoes, season with salt and pepper and toss.
For the dressing: Place egg yolks, oil, vinegar and mustard in a food processor and blitz until well incorporated. Mix in yogurt, dill and season with salt and pepper.
Transfer potato mixture on a serving plate. Drizzle with dressing, decorate with radishes and serve warm.