Mediterranean Potato Salad with Yogurt Dressing
Ingredients
- Ingredients
- 8 waxy potatoes
- 3 small Zucchini
- 1 Red Bell pepper
- 5 Tbsps chopped parsley
- 100 grams Feta
- 400 grams Greek Sheep's milk yogurt
- 1 garlic clove
- salt
- freshly ground pepper
- sugar
- ½ tsp Mustard
- 3 Tbsps lemon juice
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
Preparation steps
Scrub the potatoes and cook until tender in boiling water for 30-40 minutes. Allow to cool slightly. Rinse zucchini, trim and cut into 5 cm (approximately 2-inch) thick slices. Blanch in boiling salted water 5 minutes. Drain well. Rinse bell pepper, cut in half, remove seeds and cut into pieces. Mix together 2 tablespoons lemon juice, vinegar, mustard and sugar and season with salt and pepper. Whisk in olive oil to make a vinaigrette.
Slice unpeeled potatoes into quarters. Put the potatoes, bell pepper and zuccini in a bowl, mix in the vinaigrette and marinate briefly. Peel garlic and squeeze into the yogurt, then season with salt, pepper and lemon juice. Crumble feta cheese and fold into the vegetables. Drizzle yogurt sauce over the salad and serve generously sprinkled with parsley.
