Salad

Potato Salad with Roasted Peppers and Yogurt

Name: Potato Salad with Roasted Peppers and Yogurt
Total time: 40 min
Yield: 4 servings
Ingredients: 4 piece medium potatoes; 3 piece roasted red kapya peppers; 1.5 cup strained yogurt; 2 clove garlic; 3 tablespoon olive oil; 0.5 small tea glass walnut kernels; 1 teaspoon red pepper flakes; 1 sprig fresh rosemary; 1 teaspoon salt

Duration

40 min

Servings

For 4 People

Difficulty

medium

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Potato Salad with Roasted Peppers and Yogurt

Ingredients

Servings:

4 piece medium potatoes
3 piece roasted red kapya peppers
1.5 cup strained yogurt
2 clove garlic
3 tablespoon olive oil
0.5 small tea glass walnut kernels
1 teaspoon red pepper flakes
1 sprig fresh rosemary
1 teaspoon salt

Step-by-Step Preparation

Speed:1x

Wash the potatoes well and place them in a pot. Add enough water to cover them and boil for approximately 25-30 minutes until soft. Peel the boiled potatoes and dice them into cubes.

Chop the roasted red peppers into small pieces. Crush or grate the garlic.

In a deep mixing bowl, whisk the strained yogurt, crushed garlic, and salt until smooth.

Add the diced potatoes and roasted peppers to the yogurt mixture and mix gently until the ingredients are well combined.

To increase the depth of the sauce texture; take 1 tablespoon of olive oil in a small pan. Add the coarsely chopped walnuts, red pepper flakes, and finely chopped fresh rosemary. Sauté for 2-3 minutes until the walnuts are slightly crispy and remove from the heat.

Spread the prepared salad onto a serving plate. Serve by drizzling the prepared warm, aromatic walnut mixture over it.

Chef's Tips

For better results, it is better to let the potatoes cool completely after boiling before chopping them so they do not fall apart.
Using strained yogurt keeps the consistency of the salad thick and delicious; if you use regular yogurt, be sure to drain its water.

Alternative & Optional Ingredients

If you cannot find fresh rosemary, you can use dried thyme instead.
You can also flavor it with almond pieces using the same method instead of walnuts.

Gourmet Recommendations

You can drizzle a very small amount of extra virgin olive oil over it during the serving stage.
For a more colorful appearance, you can sprinkle finely chopped fresh parsley or dill on top.

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Nutrition Facts

Per Serving

Calories325 kcal

Protein10 g

Carbohydrates38 g

Fat16 g

Fiber 5 g

Sugar 6 g

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Salad

Potato Salad with Roasted Peppers and Yogurt

Duration

40 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp