Zesty Lime-Basil Potato Salad

Zesty Lime Basil Potato 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
  • Half a bunch of fresh basil, leaves picked (approx. 15-20g). Chop a few leaves very finely for garnish
  • 1 small, ripe avocado
  • Juice of a lime
  • Salt & pepper to taste – salt complements the lime really well, so don’t leave it out!

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 blender and blitz until smooth and creamy
  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 scattering of chopped basil