Creamy Dill Potato Salad
Servings 6
Calories 280
Ingredients
- 1.2 kg potatoes roughly chopped
- 200 g green beans trimmed
- 0.25 cup mayonnaise
- 0.25 cup greek yoghurt
- 1 tbsp capers
- 1 tsp caper brine
- 2 celery stalks thinly sliced
- 0.5 cup dill pickles finely chopped
- 1 green chilli finely chopped
- 1 small red onion diced
- 0.5 lemon juiced
- Salt and pepper to taste
- 0.25 cup fresh dill finely chopped
- 1 tbsp 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 kg potatoes, 200 g 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 tbsp extra virgin olive oil, Salt and 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.0.25 cup mayonnaise, 0.25 cup greek yoghurt, 1 tbsp capers, 1 tsp caper brine, 2 celery stalks, 0.5 cup dill pickles, 1 green chilli, 1 small red onion, 0.5 lemon, Salt and 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 and salt.
- Serve on a platter, ready to share!