Ingredients
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1 chopped red onion
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1/2 cucumber, washed, not peeled, cut into small cubes (remove the seeds if there are many)
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1/2 bell pepper, any color, chopped
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2 hard-boiled eggs, chopped
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2 tablespoons chopped parsley
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2 tablespoons chopped mint
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1 cup thick Greek yogurt
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1 tablespoon mustard
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1/2 teaspoon cayenne pepper
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1 tablespoon capers, roughly chopped
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2 minced anchovy fillets (or salt if you do not like ansjovies)
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pepper
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2 tomatoes, cut in wedges
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1 large garlic clove, crushed
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1 lb waxy potato, peeled, cooked and cubed
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1 finely chopped celery rib
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10 olives, halved (green or black)
Instructions
- Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
- Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
- Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).