Photo: Anna Pelzer
Rainbow Potato Salad (No Mayo)
8 ingredients
10 min
4
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
502
Calories
52g
Protein
12g
Fat
51g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes