Ingredients:
1 lb waxy potatoes, peeled, cooked and cubed
1 chopped red onions
1/2 cucumbers, washed, not peeled, cut into small cubes ( remove the seeds if there are many)
1 finely chopped celery ribs
1/2 bell peppers, any color, chopped
10 olives, halved ( green or black)
2 hard-boiled eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 cup thick Greek yogurt
1 tablespoon mustard
1/2 teaspoon cayenne pepper
1 tablespoon capers, roughly chopped
2 minced anchovy fillets ( or salt if you do not like ansjovies)
pepper
1 large garlic cloves, crushed
2 tomatoes, cut in wedges
Directions:
Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.