Pink Potato Salad Recipe

Name: Pink Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain nonfat yogurt; 1 1/2 pounds fingerling potatoes; 1 seedless cucumber, cut into 1/4-inch-thick half moons; 4 ounces (about 1 cup) kalamata olives, pitted and cut in half; 1 small red onion, sliced into thin half moons; 1/4 cup picked fresh chervil leaves; 3 tablespoons red-wine vinegar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon coarse salt; 1/4 teaspoon paprika

Servings: persons

2 cups plain nonfat yogurt
1 1/2 pounds fingerling potatoes
1 seedless cucumber, cut into 1/4-inch-thick half moons
4 ounces (about 1 cup) kalamata olives, pitted and cut in half
1 small red onion, sliced into thin half moons
1/4 cup picked fresh chervil leaves
3 tablespoons red-wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon paprika

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2
Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.
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2.
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Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.
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Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups plain nonfat yogurt, 1 1/2 pounds fingerling potatoes, 1 seedless cucumber, cut into 1/4-inch-thick half moons, 4 ounces (about 1 cup) kalamata olives, pitted and cut in half, and more.

Yes, Pink Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pink Potato Salad

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