Potato Salad with Greek Yogurt Sauce
Ingredients
Scale
- 4 large potatoes
- 4 tbsp dijon mustard
- 200 g Krinos greek yogurt
- 1 tbsp apple vinegar
- 2 tbsp finely chopped dill
- salt and pepper to taste
Instructions
- Bring potatoes to boil, cook until tender.
- In a bowl, mix mustard and yogurt.
- Cut potatoes into medium sized cubes and drizzle with apple vinegar. Combine sauce with potatoes, mix well. Add salt and pepper if desired. Add dill and serve.
Notes
Fried Chicken Breast with Greek Yogurt and Saffron
Ingredients
Scale
- 500 g lean chicken fillet
- 500 g Krinos plain greek yogurt
- 200 g wheat flour
- 1 garlic clove diced
- ½ tbsp saffron
- 1 tbsp paprika
- 3 tbsp Krinos extra virgin olive oil
- ½ lemon juiced
- ½ tbsp ground mint
- salt and pepper to taste
Instructions
- Wash chicken fillet thoroughly and chop into bite sizes.
- Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well.
- Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.
Notes