Creamy potato salad with capers, zucchini and herbs
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6 (as a side)
Time to make:
1 hr 20 mins (Hands-on time: 20 mins, Cooking time: 60 mins)
$1.70 per serve
(at time of publication)
Full ingredients list:
1kg washed baby red potatoes, unpeeled, halved
1 1/2 tablespoons olive oil
2 medium zucchini, thinly sliced
1 tablespoon baby capers
1/2 cup reduced-fat Greek-style yoghurt
1/3 cup light sour cream
2 tablespoons lemon juice
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
60g baby spinach
2 tablespoons slivered almonds, toasted
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place potatoes on tray and drizzle with olive oil. Bake for 1 hour, adding the sliced zucchini to tray for the last 15 minutes of cooking time.
Step 2Meanwhile, chop half of the capers. Combine the yoghurt, sour cream, lemon juice, parsley, half of the chives and chopped capers in a small bowl.
Step 3Arrange the baked potatoes, zucchini, spinach, almonds and remaining capers on a serving platter. Drizzle with yoghurt dressing and garnish with the remaining chopped chives.
About this recipe
First published: November 2017