Potato Salad With Yogurt And Mustard Dressing

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).