Potato Salad With Yogurt and Mustard Dressing

Name: Potato Salad With Yogurt and Mustard Dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets minced anchovy fillets (or salt if you do not like ansjovies); 1 bell pepper, any color, chopped; 10 olives, halved (green or black); 1 Tbsp capers, roughly chopped; 1 teaspoons cayenne pepper; 1 rib finely chopped celery rib; 1 cucumber, washed, not peeled, cut into small cubes (remove the seeds if there are many); 1 large garlic clove, crushed; 237 milliliters thick greek yogurt; 2 hard-boiled eggs, chopped; 2 Tbsps chopped mint; 1 Tbsp mustard; 2 Tbsps chopped parsley; 4 servings pepper; 1 chopped red onion; 2 tomatoes, cut in wedges; 454 grams waxy potato, peeled, cooked and cubed

Potato Salad With Yogurt and Mustard Dressing might be just the side dish you are searching for. This recipe makes 4 servings with 205 calories, 13g of protein, and 5g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Not It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have greek yogurt, parsley, olives, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes around 40 minutes.