Olivier Salad

Olivier Salad


4 (can be doubled)


  • 500g small Comber Earlies, steamed until just tender and set aside to cool completely
  • ½ carton (approx. 225g) Clandeboye Greek Style Yoghurt
  • 2 tspn tomato ketchup
  • 2 tspn sriracha (or your favourite hot sauce)
  • 2 tspn paprika
  • 2 tspn finely chopped cornichons or gherkins
  • ½ red onion – very finely minced
  • Salt & pepper to taste

Made with Clandeboye Estate

Greek Style Yoghurt Large

Greek Style Yoghurt



  1. Half (or quarter) the cooled potatoes – you want them bite size
  2. Put the rest of the ingredients in a bowl and stir to combine
  3. Add the potatoes and gently stir with a large spoon to coat all the potatoes with the dressing
  4. Check seasoning
  5. Put in a serving bowl and garnish with a sprinkle of paprika