Potato & yogurt salad

Prep time 5 minutes Total time 12 minutes Serves 6 side salads

We all have potlucks to attend and little time to cook, so here’s an easy-to-make, refreshing new spin on an old favourite: potato salad. This one is mayonnaise-free, so it won’t waste away if left out for a bit, it only takes 12 minutes to make, and you can make it ahead of time. Flavourful, pain-free.


-Marie des neiges Magnan


  • 25* multicoloured new potatoes from Agri-Choux
  • 4 to 5 Lebanese cucumbers from Serres Lefort
  • 3 green onions from Bio-Saveur
  • 1 large handful flat-leaf parsley or dill from Lufa Farms Anjou
  • ⅓ cup plain buffalo yogurt from Ferme Bufala Maciocia
  • 3 tbsp. olive oil
  • 3 tbsp. Dijon mustard
  • Salt & pepper

* New potatoes vary quite a bit in size so you’ll need to adjust this quantity up or down according to how much yogurt dressing you prefer in your salad.



  • Cut potatoes into slices about ½ cm thick.
  • Put potato slices in a cooking pot with some salted water, bring to a boil, reduce heat, and cook 5 to 6 minutes, or until a knife slides easily through the flesh. Let cool.
  • In a small bowl, mix yogurt, olive oil, and mustard.
  • Slice cucumbers, slice green onions thinly, and chop flat-leaf parsley and/or dill grossly.
  • Mix all ingredients together in a large bowl, and season to taste.
  • Serve immediately, or refrigerate until ready to serve.

Bon appétit!