Ingredients
Method
- Cut the potatoes into golf-ball sized chunks. Boil in lightly salted water until just tender. Drain, set aside and leave to cool.
- Mix the mayonnaise with the Greek yoghurt. The yoghurt stops the whole thing from becoming too claggy and adds a slight tang.
- Stir in the mustard, garlic, lemon juice, olive oil, oregano, most of the paprika, black pepper and salt and mix thoroughly.
- While the potatoes are still warm but cool enough to handle, add them to the dressing. Warm potatoes will absorb the flavours much more readily.
- Stir through the red onion and gherkins. Add the white wine and give it a final stir.
- Transfer to your serving bowl and sprinkle the remaining paprika over the top. Serve while still slightly warm but also delicious cold.
Nutrition
Calories: 554kcalCarbohydrates: 49gProtein: 6.8gFat: 36.3gSaturated Fat: 4.1gPolyunsaturated Fat: 8.3gMonounsaturated Fat: 23.8gTrans Fat: 0.2gCholesterol: 24mgSodium: 625mgPotassium: 1059mgFiber: 6.6gSugar: 2.8gVitamin A: 300IUVitamin C: 45mgCalcium: 114mgIron: 2.6mg
Nutrition information is provided as a guide only and may vary depending on ingredients, brands and portion sizes.
Cush's Notes
Don't drown the potatoes - you want them evenly coated not swimming.
For more depth of flavour, roast a whole garlic bulb while the potatoes are cooking. Squeeze the soft garlic into the dressing instead of using the raw garlic.
Scatter some freshly chopped parsley or finely sliced spring onions over the top for an extra 'wow' factor!
