The Pioneer Woman Tasty Kitchen
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Rainbow Potato Salad (No Mayo)

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Level: Easy

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Description

The prettiest potato salad with pre-roasted potatoes and a Greek yogurt dressing. Just the right amount of tang without being too rich. Perfect use of leftover roasted potatoes.

Ingredients

  • ⅓ cups Greek Yogurt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 Tablespoon Lemon Juice
  • ½ Tablespoons Anchovy Paste
  • 1 Tablespoon Capers, Finely Chopped
  • 4 whole Pre-cooked Or Roasted Potatoes (salted)
  • 3 cloves Roasted Garlic
  • ¼ teaspoons Paprika

Preparation

Stir together Greek yogurt, pepper, lemon juice, anchovy paste and capers in a large bowl.

Cube pre-cooked potatoes to desired size. Chop roasted garlic. Toss into the bowl.

Mix everything. Check for seasoning, bearing in mind whether your potatoes have already been salted or not and the length of time the salad will be sitting before consumption (see note).

Pour out onto serving plate and garnish with a sprinkling of paprika powder.

Note: Adjust seasoning depending on how well salted your potatoes already are. The longer you let this sit in the fridge, the more the flavours meld. In that case, check for seasoning just before serving.

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