Ingredients
• 6 medium sized potatoes
• 1 onion or 4-5 green onions, finely chopped
• 1 medium green pepper, chopped
• 250g Krinos Sheep’s Yogurt
• 1 tsp. plain mustard
• 1/2 tsp. ground red pepper
• 1 tsp. Krinos Oregano
• 2 tbsp. Krinos Extra Virgin Olive Oil
• 3 tbsp. vinegar
• 1/3 cup flat-leaf parsley, chopped
• 1/2 cup Krinos Kalamata Pitted Olives, cut in halves
• 2 tsp. Krinos Capers
• salt to taste
• 6 medium sized potatoes
• 1 onion or 4-5 green onions, finely chopped
• 1 medium green pepper, chopped
• 250g Krinos Sheep’s Yogurt
• 1 tsp. plain mustard
• 1/2 tsp. ground red pepper
• 1 tsp. Krinos Oregano
• 2 tbsp. Krinos Extra Virgin Olive Oil
• 3 tbsp. vinegar
• 1/3 cup flat-leaf parsley, chopped
• 1/2 cup Krinos Kalamata Pitted Olives, cut in halves
• 2 tsp. Krinos Capers
• salt to taste
Instructions
Cooking
1. Wash potatoes. Peel and cut into small cubes.
2. Boil with salted water for 15-20 minutes, until soft. Drain well.
Preparation
1. In large mixing bowl combine onions, peppers, yogurt, mustard, salt, ground red pepper, oregano, parsley, olive oil and vinegar.
2. Add cooked potato cubes and mix well.
3. Garnish with olives and capers.
4. Refrigerate until cool.
