Potato salad with herbs

Potato salad, the simplest recipe. This potato salad can be prepared a day before serving.

Ingredients

• Red potatoes (diced) - 900 g
• Fat-free chicken broth - 350 g
• Garlic (minced) - 1 clove
• Natural yogurt - 1/2 cup
• Fresh dill (finely chopped) - 1 tbsp. l.
• Fresh oregano (finely chopped) - 1 tbsp. l.
• Low-fat mayonnaise - 2 tbsp. l.
• Olive oil of the first cold pressing - 2 tbsp. l.
• White wine vinegar - 2 tbsp l.
• Salt - 1 tsp
• A sprig of dill and toasted crushed walnuts for serving (optional)

Directions

1. Pour 2 cups water, chicken stock and garlic and potatoes into a large saucepan. Place a saucepan over medium-high heat and bring to a boil, cook potatoes until soft, about 20 minutes. Place the potatoes in a colander and drain. Leave the potatoes to cool in a colander for 30 minutes.
2. In a large bowl, combine yogurt, dill, oregano, mayonnaise, olive oil, wine vinegar and salt.
3. Transfer the cooled potatoes to a bowl with dressing, stir, cover the bowl with foil and refrigerate for at least 1, maximum 12 hours.
4. Garnish the potato salad with dill and nuts before serving.