Chilled Potato Salad Using Epigamia Greek Yogurt

Chilled potato salad has always been a winner side dish for potlucks and cookouts. This salad is very simple to assemble tastes excellent with grilled meats or on a bread. It is 100% vegetarian and fits in my budget when organizing a large gathering.

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Epigamia greek yogurt is prepared with 100% cows milk and culture. Once the yogurt is set it is strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, there is no preservatives or added flavors in this yogurt. 1 tub of epigamia yogurt is equal to 1 1/2 eggs or 2 cups cooked dhal. 

One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. All these flavors are natural fruit based with very less amount of sugar added. I'm using natural greek yogurt/plain yogurt for this recipe.

Ingredients:

2 (100 grams) Tubs Epigamia Natural Greek Yogurt

5 Potatoes

1/2 Cup Green Peas

2 Cloves Crushed Garlic

1/2 Lime

2 Tsp Chilly Powder

1/4 Tsp Pepper Powder

2 Tsp Tomato Ketchup

1 Tbsp Mustard Sauce

4 Tbsp Mayo

1/2 Cup Spring Onions

2 Tbsp Dill Leaves

1 Onion (Optional) 

2 Tbsp Olive Oil

Salt as per taste...

Prep Up:
Cube the potatoes into bite size pieces with skin on. Wash thrice add to a pot of boiling water with 2 tbsp salt cook until the potato is tender inside make sure its not mushy drain excess water and reserve.

To 2 cups of boiling water add the peas and 1 tbsp salt, cook until tender/soft not mushy drain excess water reserve.

Finely Chop Spring onion greens and dill leaves and reserve. If you want to add onions slice and add just before serving.

Instead of mustard sauce, we can also dry roast 1 tbsp mustard seeds coarsely grind and add to the salad.

Method:
The cooked potato and peas should not contain any moisture, to remove excess moisture drain the cooked veggies in a colander then place it on a kitchen towel allow the veggies to rest for a minute before combining the salad.

Combine all the ingredients in a tupperware bowl which can be placed in the fridge. Adjust the salt content just before serving. This salad must be chilled for a minimum of 6 hours before serving. Add onions at the very end just before serving, garnish with spring onions...Enjoy 😀

We can serve this salad as a side dish for grilled meats or top it on a crusty slice of bread...Enjoy 😊