Potato salad with yogurt


  • 6 large potatoes
  • ½ chopped onion
  • 2 scallions cut into rings
  • parsley
  • 1 tbsp. olive oil
  • 3 tbsp. CHELMOS strained yogurt
  • 1.5 lime juice and zest
  • salt
  • pepper
  • oregano
  • a pinch of sweet paprika
  • ½ clove of garlic, chopped
  • 1 carrot, boiled and chopped


Cut the potatoes in large pieces.
Fill a pot with water so that the potatoes are covered and bring to boil.
As the water boils, salt generously and add the potatoes.
Cook until the potatoes can be easily pierced with a fork.
While the potatoes are boiling, cut the rest of the vegetables in medium dices.

For the yogurt sauce

In a bowl add Chelmos yogurt, chopped garlic, paprika, oregano, lime juice and zest, a good deal of pepper, olive oil and stir well.
When the potatoes are boiled, sieve them and keep some water.
Add the rest of the vegetables and the yogurt mixture.
Stir well, while pressing the potatoes.
Season to taste with salt and pepper or lime juice and refrigerate until it gets cool enough.