Greek yogurt potato salad

Indulge in the creamy goodness of Greek yogurt potato salad, a delectable blend of tangy flavors and wholesome ingredients for a delightful culinary experience.

Ingredients:

• 910g red potatoes (5 to 170g each)
• 6 tablespoons kosher salt, plus more to taste
• 1 cup full-fat Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped dill, plus its finely chopped stems
• 1/2 cup chopped mint
• 1/2 cup pitted, torn (or roughly chopped) oil-cured olives

Instructions:

1. Heat a large pot of water (around 6 quarts) until it boils. Once boiling, add 6 tablespoons of kosher salt (approximately 1 tablespoon per quart of water).
2. While waiting for the water to heat up, cut the potatoes into eighths or equally sized pieces. Place the potato chunks in the boiling water and reduce the heat to a simmer. Cooking the potatoes at a simmer instead of a vigorous boil helps prevent them from breaking apart. Cook until the potatoes are just tender enough to be pierced with a knife (they will continue to cook a bit even after being removed from the water). Begin checking for doneness after about 10 minutes. Once cooked, drain the potatoes in a colander, rinse with cold water to cool them down, and allow them to drain well.
3. While the potatoes are cooking, mix the yogurt and olive oil in a large bowl. Blend them together before adding the herbs and olives on top without stirring yet.
4. Once the potatoes have cooled down, gently mix them into the yogurt mixture. Be careful not to crush the potatoes while stirring. Taste the dish and adjust the seasoning if necessary.
5. You can serve the dish immediately or refrigerate it for later use.

Summary:

• Calories: 1224 kcal
• Fat: 51 g
• Protein: 40 g
• Carbs: 162 g
• Potassium: 4376 mg
• Magnesium: 234 mg