skyrI woke up this morning startled by what sounded like a waterfall right outside my window. They had warned us for heavy rains and thunder yesterday, but nothing could have prepared me for the tropical rainstorm that yanked me out of my sleep, turning the skies black and the streets unfriendly. I have the luxury of working from home, but hubby has an hour trip to his office and my teen bikes to school. I was worried silly, though luckily it cleared up on time for them to make their journeys dry. Now I’m only hoping that will also be the case when they return this afternoon. It’s almost July for crying out loud! Someone bring back the summer!
In the meantime, I try to fool myself into believing it’s sunny and warm by cooking ‘summery’ food. Like the delicious potato salad I made yesterday to go with lemon-thyme pork chops and a tomato-basil salad.
There’s no mayonnaise in the salad. Instead, I used skyr, a fat-free, high protein Icelandic yogurt I am really loving these days. Our breakfast now consists of either skyr or goat milk yogurt with red fruits, banana, chia seeds and chopped almonds — so good! And sometimes, I like to mix skyr with crushed garlic, pepper and lemon to make a nice sauce to serve with Middle Eastern-style recipes.
What makes this salad so tasty is the chopped garlic olives, the tang from the Dijon mustard, the freshness of the mint and the crisp bits of red onion. I think you’ll enjoy it too.
Here’s the recipe:

Skyr Potato Salad
Serves 4

  • 600g small new potatoes, whole and unpeeled, scrubbed clean
  • 1 red onion, halved and thinly sliced
  • 4 tbsps skyr
  • 1 tbsp Dijon mustard
  • 100g garlic olives (with a few of the garlic cloves), roughly chopped
  • 2 sprigs of mint, leaves finely chopped
  • freshly cracked pepper

Boil your potatoes until tender but still somewhat firm. Leave to cool and refrigerate overnight. The next day, combine the onion, skyr, mustard, chopped garlic olives (and garlic cloves) and mint. Quarter the chilled potatoes and add them to the bowl. Stir to combine and chill for a few hours. When ready to serve, season with freshly cracked pepper.

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