Most potato salads are made with mayonnaise however, I use Greek yogurt instead with just a dollop of mayo to add some creaminess. This is a great summer salad for a family barbecue.
1 small bag of Jersey Royal potatoes
1 shallot finely chopped
1 tablespoon chopped fresh flat-leaf parsley
1 cup of full-fat Greek yogurt
2 tbsp full-fat mayo
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Juice of half a lemon
1 tsp Dijon mustard
Himalayan salt and black pepper to taste
Clean the potatoes and leaving the skins on, add them to a pot with just enough cold, lightly salted water to cover them. Bring to the boil and simmer for around 15 minutes or until you can stab them with a fork but they’re not falling apart. Remove from heat and cool them down quickly in a colander under cold running water. Set aside.
Whisk together the yogurt, mayo, oil, lemon juice, white wine vinegar and mustard. Once potatoes are cool, cut the larger ones into halves or quarters until they match the size of the smaller whole potatoes. Add to a bowl along with the prepared dressing and all the other ingredients except the parsley.
Fold gently with a wooden spoon or spatula to avoid breaking the potatoes up. Season to taste and sprinkle the parley on top. Refrigerate until ready to serve.