No Mayo Potato Salad

Ingrédients

• 700 g baby potatoes
• 1 onion (quartered and sliced)
• 1 clove garlic (crushed)
• 1 cup plain yoghurt
• 2 teaspoons white wine vinegar
• 1 tablespoon parsley (chopped)
• 1 tablespoon garlic chives (chopped)
• 1 tablespoon capers (roughly chopped)
• good pinch of salt
• cracked black pepper
• garlic chives for garnish

Préparation

1. 1

   Cover the potatoes with cold salted water in a large pot. Bring to a boil, reduce the heat and simmer until the potatoes are just cooked (approx 15 – 20 minutes). Drain and rinse with cold water and cool down.

2. 2

   Fry the onions and garlic over a medium heat until slightly caramelized. In a bowl mix the yoghurt, vinegar, parsley, chives and capers. Add the onions and mix well. Season the mixture with salt and pepper.

3. 3

   Keeping the skin on the potatoes, slice each potato in half lengthwise. Gently mix the potatoes with the yoghurt mixture taking care not to break the potatoes. Check the seasoning and let the salad stand in the fridge for a few hours before serving. Remove from the fridge 30 minutes before serving. Garnish with some more chopped chives.