If you were around these parts last week, I shared a simple recipe for roasted whole potatoes. That recipe didn’t really need posting, to be honest. Who needs a recipe for throwing everything together and then shoving into the oven? It’s there regardless. Yeah, I impose useless recipes on you.
There were clearly too many potatoes for the two of us. You want to know something? I deliberately did that. Shhhh…. As excited as I was for roasted potatoes, I was even more excited for the potato salad that would happen the morning after. I had a plan going on, you see.
I know not many people can deal with mayonnaise. I am fine with it. Except that in a salad that contains so much starch and can get cloying, I fear that mayo might just make it even richer. Something a little tangy would help balance out all that carbs. In place of mayo, I decided to use my eternal love, Greek Yogurt alongside Capers, Lemon Juice, Anchovy Paste & Pepper.
LOOK AT THE PURPLE! I love naturally coloured foods. The last I had something so vibrantly purple was the purple sweet potatoes I used for this dessert although the blog’s version didn’t have the purple ones. Anyway, I cubed these up fairly large because I love texture.
I’d probably never go back to mayo-based potato salads anymore. Yeah. Greek yogurt is the BEST!
“For the kingdom of God is not meat and drink; but righteousness, and peace, and joy in the Holy Ghost.” (Romans 14:17)
- 4 pre-cooked Potatoes (salted)
- 2-3 roasted Garlic cloves
- ⅓ cup Greek Yogurt
- ¼ tsp freshly ground Black Pepper
- 1 tbsp Lemon Juice
- 1 tbsp Capers, finely chopped
- ½ tbsp Anchovy Paste
- ¼ tsp Paprika
- Stir together Greek yogurt, pepper, lemon juice, anchovy paste & capers in a large bowl.
- Cube up pre-cooked potatoes to your preferred size. Chop up roasted garlic. Toss into the bowl.
- Mix everything up. Check for seasoning, baring in mind whether your potatoes have already been salted or not & the length of time the salad will be sitting before consumption.*
- Pour out onto serving plate and garnish with a sprinkling of paprika powder.