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Creamy labneh sumac potato salad

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته

Potato salad is a favorite summer dish, but classic versions can easily derail your diet with extra calories and fat. Today I present a new version of the traditional potato salad giving it a healthy makeover by swapping out the full-fat, creamy dressing with healthy ingredients that boost flavor without going overboard on extra fat and calories. So indulge without the guilt and enjoy this delicious, Mediterranean style lower-calorie potato salad recipe.

Creamy labneh sumac potato salad
  • 3 large potatoes
  • 1 bunch of scallions or 1 small onion soaked in water for 10minutes
  • 1/4 tsp sumac
  • handful of parsely
  • 200g - 7oz labneh cheese or Greek yoghurt drained overnight
  • 2 eggs, hardboiled
  • a drizzle of olive oil
  • salt/black pepper
  • for decor : black olives and cucumbers
  1. Peel and cube the potatoes.
  2. Place the potatoes and eggs into a pot with salted water. Cook until tender.
  3. Once the potatoes are cooked to tender, drain them into a colander.
  4. Now allow the potatoes to cool.
  5. Place the eggs in a bowl of cold water, so they cool faster. Now proceed to the eggs.
  6. Now chop the eggs.
  7. Place all the ingredients into a bowl and mix the salad. 
  8. Spoon the potato salad into a large cup or a fluted cake pan like I did above.
  9. Flip over onto a plate.
  10. Decorate the salad with the black olives and cucumbers.
Serve chilled with your favourite summer dishes (click here)

What's your favourite summer picnic food?

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