Try this warm potato salad with a smooth yogurt dip and herb freshness! You’ll love it!

Serves: 4 Prep. time: 15′ Cooks in: 20′ Ready in: 35′

12-15 baby potatoes, washed
1 orange pepper, diced
10 cherry tomatoes, halved
3 tbsp pumpkin seeds
3 spring onions, chopped
1 handful rocket

For the yogurt dip:
500 g Greek strained yogurt
1 large garlic clove
3 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
2 tbsp chives, finely chopped
4 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
salt, black pepper

Step 1
In a large pot with cold water boil potatoes until softened, for 20 min or so. Drain and when cooled down a little cut in 4. Remove peel if you wish. Stir in orange pepper, cherry tomatoes and pumpkin seeds.

Step 2
For the yogurt dip: Mix all ingredients until well combined.

Step 3
Mix potatoes with yogurt dip and rocket and serve.

Photo: – Food styling: Makis Georgiadis – Styling: Katerina Likouresi

Και η συνταγή στα ελληνικά: Πατατοσαλάτα με ρόκα και dip γιαουρτιού