Oven Baked BBQ Potato Salad with Greek Yoghurt, and a Couple of Marinades
A triple post today, with three recipes in one. A gorgeous, creamy, cheesy, smoky potato salad finished off in the oven, and two marinades for our meat. One honey mustard flavour and one Greek yoghurt and curry flavour.
Next week it’s Tsiknopempti here. (did you even try to read that?!) Ok so the word comes from “tsikna” which is the meaty smelliness you get all over you from the smoke, when you stand next to a grill cooking meat, and from “Pempti” which is the name for Thursday. Let’s call it Smokysmellythursday. This special day is always on a Thursday, because it moves about all over the calendar and depends on when Easter is. It’s like a national grilling day, only most people go out to tavernas and eat way too much meat there, rather than stand in cold gardens (it’s usually February) grilling it themselves.
For those who don’t fancy joining the hoards of people in restaurants waiting for a table they knew they should have booked but didn’t, AB Vassilopoulos and I have teamed up to bring some suggestions for enjoying a meaty dinner at home. First of all, the side dish. A potato salad. A potato salad like no other. Baby potatoes and bacon mixed with a creamy mixture of Greek yoghurt, mayo and smoky BBQ sauce, and baked in the oven with cheese. Can you even imagine? It’s my favourite potato salad, and I’ve tried a lot of potato salad in my life. Next up are a couple of marinades. Honey mustard is nothing particularly new for anyone reading from the States or the UK, but maybe the Greek yoghurt and curry option grabs your attention? Greek yoghurt is great for marinating, and the curry just takes the flavour to another level altogether. Super tasty and great for those who find plain grilled meat a bit boring. Oh and just so you know, they both work fine for meat cooked in a non stick frying pan. No need to stand in the cold garden grilling!
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