Potato-Carrot Yogurt Salad
This three-layer potato salad (potatoes, carrots, yogurt sauce) is a nice alternative to a typical American-style potato salad. Instead of relying on mayonnaise for the sauce, this salad uses yogurt. Try to use yogurt with live and active cultures which has additional health benefits for the digestive tract.
Ingredients
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2-3 potatoes, boiled and peeled
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2 medium carrots, shredded
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2 Tablespoons olive oil
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Juice of one half lemon
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Salt to taste (about ½ teaspoon)
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Optional: 2-3 green onions, chopped
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Optional: 1 small bunch of parsley, chopped
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1 cup low-fat, plain yogurt
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2 Tablespoons mayonnaise
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1 clove garlic, finely chopped
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Dill and paprika for garnish
Instructions
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Boil potatoes until soft, then set aside to cool and peel.
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Sauté grated carrots with ¼ teaspoon salt and one tablespoon olive oil until the carrots start to change color and are soft. Set aside.
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In a large bowl, mash peeled potatoes with 1 tablespoon olive oil, lemon juice, and salt (to taste).
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Optional: add chopped green onions and parley to the mashed potatoes.
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In a shallow bowl or pie dish, spread the potato mixture evenly.
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Spread the sautéed carrots on top of the potatos.
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In a separate bowl, mix yogurt, mayonnaise, and chopped garlic.
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Spread yogurt mixture on top of carrots.
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Garnish with dill and paprika. Serve chilled.
Serves: 6-8
Prep Time: 45 Min.
Total Time: 45 Min.