Mediterranean Potato Salad with Yogurt Dressing

Ingredients

• 8 firm potatoes
• 3 small zucchini
• 1 red bell pepper
• 5 tbsp chopped parsley
• 100 g feta cheese
• 400 g Greek yogurt (6-8% fat) or cow milk yogurt (3.5% fat)
• 1 Garlic clove
• Salt
• freshly ground pepper
• sugar
• 0.5 tsp mustard
• 3 tbsp Lemon juice
• 2 tbsp white wine vinegar
• 4 tbsp olive oil

Instructions

1. 1.

   Wash potatoes and boil them with skins on for 30-40 minutes until tender; let cool slightly. Slice zucchini into 5 cm thick rounds, blanch in boiling salted water for 5 minutes, then drain well. Halve the bell pepper, remove seeds, and cut into pieces. Whisk together 2 tbsp lemon juice, vinegar, salt, pepper, mustard, sugar, and olive oil to make a vinaigrette. Quarter potatoes with skins on. Place potatoes, bell pepper, and zucchini in a bowl, mix, and marinate with the vinaigrette. Peel the garlic clove and press it into the yogurt; season the yogurt with salt, pepper, and lemon juice. Crumble feta cheese and fold it into the vegetables. Pour the yogurt sauce over the salad and garnish generously with parsley before serving.