Description
Une délicieuse salade de pommes de terre au yaourt, parfaite pour accompagner vos plats principaux ou comme entrée légère.
Ingrédients
Adapter les quantités
- 2 pounds baby potatoes (halved)
- 1 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 green onions (finely sliced)
- 2 tablespoons fresh chives (chopped)
- 2 tablespoons fresh parsley (chopped)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 15–20 minutes.
- Drain the potatoes and allow them to cool slightly.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and black pepper.
- Add the warm potatoes to the bowl and gently toss until evenly coated.
- Stir in the green onions, chives, and parsley.
- Taste and adjust seasoning if needed.
- Allow the salad to rest for 10 minutes before serving so the flavors can blend together.
- Serve warm or chilled.
Notes
Garnish with fresh parsley or a drizzle of olive oil before serving. Best served in a beautiful serving bowl or individual plates for an elegant touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Catégorie: Salad
- Method: Boiling
- Cuisine: French
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg