Potato Salad With Herby Garlic Yogurt Dressing Recipes

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CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.

Provided by Martha Rose Shulman

Categories     easy, weekday, salads and dressings

Time 15m

Yield Serves six to eight

Number Of Ingredients 13



Creamy Potato Salad With Yogurt Vinaigrette image

Steps:

  • In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
  • Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or puréed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

HEALTHY POTATO SALAD

Try this healthy potato salad at a barbecue for a different take on a classic summer salad. This delicious recipe instead features basil, parsley and garlic

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 40m

Number Of Ingredients 6



Healthy potato salad image

Steps:

  • Bring a large pan of salted water to the boil, drop in the basil for 30 secs or until wilted, then fish out with a slotted spoon and set aside to cool slightly. Add the potatoes and cook until tender.
  • Meanwhile, squeeze out the basil over the sink, then put in a blender along with the oil, vinegar, garlic and a good pinch of seasoning. Blitz until you have a vibrant green oil.
  • Drain and steam-dry the potatoes. Chop the parsley, then tip it and the potatoes into a serving bowl. Season and toss in the basil oil. Will keep for two days.

Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

1large bunch basil
1large bunch parsley
1kg new potatoes , larger potatoes halved
100ml extra virgin olive oil
2 tbsp white wine vinegar
1 small garlic clove

POTATO SALAD WITH YOGURT AND MUSTARD DRESSING

This came about trying to clean out the fridge, I now actually shop for the ingredients. The amounts of the ingredients are not too strict, so you might have to adjust the amount of dressing. Depending on the type of potato I sometimes don't peel them.

Provided by PetsRus

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17



Potato Salad With Yogurt and Mustard Dressing image

Steps:

  • Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
  • Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
  • Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).

Nutrition Facts : Calories 182.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 107.7, Sodium 328.1, Carbohydrate 29.5, Fiber 5.1, Sugar 5.3, Protein 7.8

1 lb waxy potato, peeled, cooked and cubed
1 chopped red onion
1/2 cucumber, washed, not peeled, cut into small cubes (remove the seeds if there are many)
1 finely chopped celery rib
1/2 bell pepper, any color, chopped
10 olives, halved (green or black)
2 hard-boiled eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 cup thick Greek yogurt
1 tablespoon mustard
1/2 teaspoon cayenne pepper
1 tablespoon capers, roughly chopped
2 minced anchovy fillets (or salt if you do not like ansjovies)
pepper
1 large garlic clove, crushed
2 tomatoes, cut in wedges

GARLIC-YOGURT DRESSING

Make and share this Garlic-Yogurt Dressing recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 5m

Yield 3/4 c.

Number Of Ingredients 7



Garlic-Yogurt Dressing image

Steps:

  • Combine 1/2 cup nonfat plain yogurt, 1% milk, fresh lemon juice, honey, extra-virgin olive oil, dried oregano and minced garlic.
  • Season with salt and pepper to taste.

1/2 cup nonfat plain yogurt
2 tablespoons 1% low-fat milk
1 1/2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon minced garlic

HERBY POTATO SALAD WITH SMASHED OLIVES

As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.

Provided by Lidey Heuck

Categories     salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10



Herby Potato Salad With Smashed Olives image

Steps:

  • Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
  • While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
  • When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
  • Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

2 pounds small (or baby) red or Yukon Gold potatoes, all about the same size
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1 cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
1 large shallot, thinly sliced
2 tablespoons capers, roughly chopped
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

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