16/03/2023 
Recipe from the Around the World in 20 Plates Resource.
CategoryCold Meals, Cold Meals, Everyday, Harmony Day, Lunch, Salad, Snacks, Snacks, Vegetable, Vegetarian
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY
Ingredients
500 g small red potatoes, cleaned
½ cup Spanish onion, finely chopped
½ cup plain Greek yoghurt, reduced-fat
4 hard-boiled eggs, finely chopped
1 tbsp dijon mustard
1 tbsp garlic powder
1 tbsp black pepper, ground
1 cup cherry tomatoes, halved
½ cup black olives, pitted and sliced
Method
1
Chop the potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by 1 inch. Place on the stove and bring to a boil. Cook until potatoes are tender but not mushy (about 15 minutes). Drain and set aside to slightly cool.
2
Place potatoes in a large bowl. Add the Spanish onion, yoghurt, eggs, mustard, garlic powder, tomatoes and olives. Toss until well combined.
3
Taste and season with black pepper.
4
Cover and chill until ready to serve.
Ingredients
500 g small red potatoes, cleaned
½ cup Spanish onion, finely chopped
½ cup plain Greek yoghurt, reduced-fat
4 hard-boiled eggs, finely chopped
1 tbsp dijon mustard
1 tbsp garlic powder
1 tbsp black pepper, ground
1 cup cherry tomatoes, halved
½ cup black olives, pitted and sliced
Directions
1
Chop the potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by 1 inch. Place on the stove and bring to a boil. Cook until potatoes are tender but not mushy (about 15 minutes). Drain and set aside to slightly cool.
2
Place potatoes in a large bowl. Add the Spanish onion, yoghurt, eggs, mustard, garlic powder, tomatoes and olives. Toss until well combined.
3
Taste and season with black pepper.
4
Cover and chill until ready to serve.
