This is a great potato salad recipe which you can easily combine with fish, chicken or other light meat. You can also use this salad if you are in a lent period, just remove mayonnaise and yogurt from the dressing and you’ll get healthy and tasty salad that you can use as lunch.


  • 250 g potatoes, washed and halved
  • 125g fresh mushrooms, sliced
  • 1 spring onion, chopped
  • ¼ cup stuffed green olives, sliced


  • ½ cup yogurt
  • 2 tablespoons mayonnaise
  • 1 tbs chopped parsley
  • 1 tbs vinegar (or balsam vinegar)
  • ¼ teaspoon mustard
  • pepper to taste


  1. Cook potatoes in boiling water until soft. Drain and cool. 
  2. You can leave mushrooms fresh or cook a little.
  3. Combine potatoes and remaining ingredients in a large bowl. 
  4. To prepare dressing: mix all ingredients together. Blend dressing through potato mixture. Serve as meal accompaniment. 


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