Chios Potato Salad

This zesty and herbal take on potato salad incorporates fresh produce and herbs, some pantry staples, and our Greek-inspired Chios N27 blend.

Author

Christian Leue

Servings

4

Category

Salad

Ingredients

• 1 1/2 pounds of new potatoes, scrubbed and cut into bite-sized pieces
• 1 medium sweet onion, peeled, quartered, and finely sliced
• 1/3 cup of chopped peperoncini peppers
• 1 Tbsp peperoncini brine
• 1 cup full-fat Greek yogurt or labneh
• 1 Tbsp Chios N27
• 3 Tbsp mayonnaise
• 1 Tbsp lemon juice
• 1/2 cup chopped dill
• 1/2 cup chopped parsley leaves

Directions

1. Lightly salt a pot of water and add the potatoes, bring to a boil and then simmer until tender (about 15 minutes).
2. Meanwhile add the peperoncini and onion to a large bowl or sheet tray.
3. Meanwhile mix the brine, yogurt, Chios, mayonnaise, lemon juice, dill and parsley. Taste and adjust seasoning/acidity as you prefer. I often end up adding more brine or lemon depending on how sour the yogurt is.
4. When the potatoes are done drain them and add them to the peppers and onions, stirring well. This will lightly cook the onion pieces and reduce their sharpness.
5. When the potatoes have cooled, fold in the dressing. Serve right away, or keep, tightly sealed, for up to two days in the fridge.