Middle_Eastern
Middle Eastern - Slow Cooked and Stews
Pickle Potato Salad
Chef's Menu Description
Crispy on the outside with a fluffy potato interior, seasoned with sea salt, cracked black pepper, and fragrant garden rosemary.
Ingredients
- • 1/2 red onion (peeled and finely sliced)
- • 50 ml pickle vinegar from the jar
- • 500 g new potatoes (sliced in half)
- • 100 g fat-free Greek yoghurt
- • 60 g light mayonnaise
- • 1/2 tsp Dijon mustard
- • 60 g gherkins (diced)
- • salt and freshly ground black pepper (to taste)
- • 1 tbsp fresh chives (finely sliced)
Preparation Steps
1
Phase 1
Place the red onion in a small bowl and cover with the vinegar. Set aside while the potatoes cook.
2
Phase 2
Place the potatoes into a pan of cold salted water. Bring to the boil then lower the heat and simmer for 15 minutes until tender. Drain well and leave to cool.
3
Phase 3
In a bowl, combine the yoghurt, mayonnaise, mustard and mix well.
4
Phase 4
Pour 30ml of the vinegar into the yoghurt mixture and mix well.
5
Phase 5
Discard the remaining vinegar and add the red onion to the yoghurt mixture along with the gherkins.
6
Phase 6
Once cooled, add the potatoes to the yoghurt mixture and stir to coat.
7
Phase 7
Season to taste with salt and pepper and sprinkle over the chives.