Cretan Potato Salad with Smoky Garlic-Yogurt Sauce
A creamy, smoky, lemony salad where humble potatoes meet roasted garlic magic.
Ingredients
- 800 grams medium potatoes skin on
- 1 whole garlic head
- 120 grams Greek yogurt
- 2 tbsp mayonnaise
- 1½ tbsp fresh lemon juice
- ¼ cup chopped parsley
- Salt & black pepper to taste
- Olive oil extra virgin
Instructions
- Roast the garlicPreheat oven to 200°C (400°F). Slice off the top of a whole garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes. Let cool, then squeeze out the soft cloves.
- Boil the potatoesScrub potatoes and boil them whole, skin on, in salted water for 20–25 minutes or until fork-tender. Drain and let cool slightly.
- Make the sauceIn a bowl, mash the roasted garlic. Add yogurt, mayonnaise, lemon juice, parsley, olive oil, salt, and pepper. Blend until smooth and set aside.
- Assemble the salad and serveGently toss the potatoes (already cooled down) with the sauce until well coated.
- Serve cold. Optionally drizzle extra olive oil and a sprinkle of herbs.
Notes
- Best For: Comfort food, meal prep, kid-friendly meals
Nutrition
Calories: 280kcal
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