0 0
Potato Salad

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
250g Potato
Medium size Cucumber
Medium size Red bell pepper
Medium size Onions
3 tablespoons Yogurt
1 teaspoon Olive oil
1/4 teaspoon Sugar
pinch Salt
Parsley Optional
Lime Optional
Red Pepper Ground (optional)

Nutritional information

Cucumber, Onion, Bell Pepper
Total Calories

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Potato Salad

Forget potato fries and make potato salad instead. Why? Because potato salad is healthier.

Rainy season (potato season) is around the corner and, soon, I will get to buy different types of potato for different potato recipes. You find more variety of potato during the rainy season than any other time of the year.

Potato is mostly grown on the Plateau. But presently, it grows in many parts of the north-makes it cheaper. Having said that, Plateau still grows more varieties than any other part of the country because of its conducive climate for growing potatoes.

In this recipe I added yogurt (kindirmo) to the potato salad. When the yogurt mixes with olive oil, you see a shiny, glittering sparkle; makes it so inviting.

Potato salad is very easy to make. It is best eaten cold and you can keep leftover in the fridge for later.

Bon appetite!

  • Quick





15 minutes

Cooking the Potato

Use "baby" potatoes for this recipe. They taste better smaller than when older and bigger.
Wash and bring unpeeled potatoes to boil. Cook the potatoes unpeeled to retain the nutrients and prevent from overcooking. They are marshy when overcooked. This makes the salad soggy and unattractive.
Cook in medium heat for 15 minutes (until you can pierce through with a fork without breaking the potato)
Allow potato to cool. Peel off skin and cut into medium dice.

10 minutes

Making the Salad

Wash and cut red bell pepper, onion and cucumber. Mix all ingredients in a bowl. Add sour cream, pepper, lime, salt, sugar and olive oil. Toss mixture thorough.
Add the diced potato and toss again. Garnish with parley (or herb of your choice).

Serve cold.


Special Note!

Potato is starchy and provides the highest amount of calories in this recipe. It also has high amount of potassium, Vitamin C and Vitamin B-6 diet and Magnesium.

Yogurt is healthier than sour cream, so use it instead. Yogurt contains less amount of total fat (less amount of cholesterol than sour cream). The protein in yogurt is also higher than in sour cream.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Crunchy Veggies And Plantain Fries
Pawpaw Yogurt
Crunchy Veggies And Plantain Fries
Pawpaw Yogurt

I would love to hear your comment on this.