Creamy Dill Potato Salad
Creamy Dill Potato Salad
Rate this RecipeIngredients
- 1.2 kilograms potatoes roughly chopped
- 200 grams green beans trimmed
- 1/4 cup mayonnaise
- 1/4 cup Greek yoghurt
- 1 tablespoon capers
- 1 teaspoon caper brine
- 2 celery stalks thinly sliced
- 1/2 cup dill pickles finely chopped
- 1 green chilli finely chopped
- 1 small red onion diced
- 1/2 lemon juiced
- Salt & pepper to taste
- 1/4 cup fresh dill finely chopped
- 1 tablespoon Extra virgin olive oil
Instructions
- Add the chopped potatoes to a large pot. Bring to a boil and cook until almost tender. Add the green beans in the last 3 minutes of cooking.1.2 kilograms potatoes, 200 grams green beans
- Once potatoes and beans are cooked, drain the water, then add extra-virgin olive oil and a good pinch of salt, tossing to combine well in the pot.1 tablespoon Extra virgin olive oil, Salt & pepper
- In a large bowl, combine the mayonnaise, Greek yoghurt, capers, caper brine, celery, pickles, green chilli, red onion, lemon juice, salt and pepper. Mix well.1/4 cup mayonnaise, 1/4 cup Greek yoghurt, 1 tablespoon capers, 1 teaspoon caper brine, 2 celery stalks, 1/2 cup dill pickles, 1 green chilli, 1 small red onion, 1/2 lemon, Salt & pepper
- Add the potatoes and beans to the bowl and gently toss until well coated.
- Add fresh dill, mix again, then season with extra pepper & salt.1/4 cup fresh dill
- Serve on a platter, ready to share!
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