Salad

Potato Salad with Yogurt

Name: Potato Salad with Yogurt
Total time: 40 min
Yield: 4 servings
Ingredients: 4 piece medium potatoes; 1 piece medium carrots; 0.5 piece medium red kapya pepper; 1 piece small dry onion; 3 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup strained yogurt; 2 tablespoon garlic; 1 teaspoon freshly squeezed lemon juice; 0.5 teaspoon dried mint

Duration

40 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

4 piece medium potatoes
1 piece medium carrots
0.5 piece medium red kapya pepper
1 piece small dry onion
3 tablespoon olive oil
0.5 teaspoon salt
0.3 teaspoon black pepper
1 cup strained yogurt
2 tablespoon garlic
1 teaspoon freshly squeezed lemon juice
0.5 teaspoon dried mint

Step-by-Step Preparation

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Preheat the oven to 200 degrees and let it heat up. During this time, wash and peel the potatoes. Chop them into medium-sized cubes.

Place the chopped potatoes into a large mixing bowl. Drizzle 2 tablespoons of olive oil over them. Add salt, black pepper, and garlic powder if desired, and mix well.

Spread the potatoes tossed with spices in a single layer on a baking tray. Ensuring the potatoes do not touch each other will make them crispy. Bake in the preheated 200 degree oven for approximately 25-30 minutes, stirring occasionally, until they are golden brown and well-softened.

During this time, prepare the other ingredients for the salad. Roast the red capya pepper on the baking tray or directly over the fire until the skins burn. Peel the roasted pepper, remove the seeds, and cut into thin strips. (If you do not want to hold it directly over the fire, you can roast the pepper in the oven along with the potatoes).

Grate the carrots or cut them into very thin long juliennes. Finely chop the onion into small pieces.

In a large salad bowl, combine the strained yogurt, grated garlic, freshly squeezed lemon juice, the remaining 1 tablespoon of olive oil, and the dried mint. Whisk well until it reaches a smooth consistency. Adjust the flavor by adding salt and black pepper if necessary.

After the crispy potatoes from the oven have cooled slightly, add them to the yogurt sauce in the salad bowl. Add the roasted red pepper strips, the grated or chopped carrots, and the finely chopped onion on top.

Gently mix all the ingredients. Ensure that the yogurt sauce is evenly distributed over all ingredients. Let the salad rest in the refrigerator for at least 10 minutes before serving to allow the flavors to settle.

Chef's Tips

Sprinkling a pinch of smoked paprika and a small amount of garlic powder on the potatoes before cooking will deepen the flavor.
If you use regular yogurt instead of strained yogurt while preparing the yogurt sauce, you must drain the water from the sauce before cooking.
To make the salad more filling, you can add boiled chickpeas or boiled lentils to it.

Alternative & Optional Ingredients

Instead of frying the potatoes, you can boil and dice them. However, you will not be able to achieve a crispy texture in this case.
You can add a spicy touch to the yogurt sauce by adding a pinch of red pepper flakes or isot.
If you want to use green onions, you can sprinkle finely chopped green onions on top of the salad.

Gourmet Recommendations

During service, you can provide both a textural richness and a sweet-sour balance by drizzling lightly roasted pine nuts and pomegranate molasses over it.
You can serve it by garnishing with fresh mint or parsley leaves.

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Nutrition Facts

Per Serving

Calories350 kcal

Protein18 g

Carbohydrates30 g

Fat15 g

Fiber 7 g

Sugar 5 g

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Back

Salad

Potato Salad with Yogurt

Duration

40 min

Servings

For 4 People

Difficulty

medium

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