Oven Baked BBQ Potato Salad with Greek Yoghurt, and a Couple of Marinades

Categories : appetizers & savoury snacks, easy peasy, meat & poultry, potatoes & vegetables, Recipes, soups & salads

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.

Oven Baked BBQ Potato Salad with Greek Yoghurt, and a Couple of Marinades www.thefoodiecorner.gr Photo description: A closer view of the potato salad in the glass baking dish. Baby potatoes are smothered in creamy sauce and covered in melted cheese that has darkened in some spots from baking. Chopped chives sprinkled on top. Dish sits on a white tea towel and some chived lie next to the dish.

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!

Oven Baked BBQ Potato Salad with Greek Yoghurt, and a Couple of Marinades www.thefoodiecorner.gr Photo description: The two marinades in jars on the marble surface, one of the them sitting on the scrunched up tea towel. To their left, the whisk smears marinade on the marble. Further left lay some chives.

Ingredients

For the Oven Baked BBQ Potato Salad with Greek Yoghurt
1 kg baby potatoes, washed
100gr bacon, chopped
200gr Greek yoghurt
80gr mayonnaise
50gr smoky BBQ sauce
½ tsp white pepper, freshly cracked
¼ - ½ tsp salt
80gr cheddar, grated
50gr kasseri, grated (or other melty yellow cheese)
chives, chopped to garnish

For the Honey Mustard Marinade
4 Tbs Dijon mustard
4 Tbs honey
1 Tbs olive oil
1 Tbs lemon juice
½ tsp tarragon, dried
½ tsp paprika, sweet
½ tsp salt

For the Greek Yoghurt and Curry Marinade
6 Tbs Greek yoghurt
2 Tbs olive oil
2 Tbs lemon juice
1 garlic clove, minced
1 Tbs curry powder
½ tsp salt
¼ tsp cumin powder

Step 1

For the Oven Baked BBQ Potato Salad with Greek Yoghurt: Preheat the oven to 160C fan assisted (180C conventional). Boil the potatoes till softened but not falling apart.

Step 2

Fry the bacon in a non stick pan and set aside.

Step 3

Mix the Greek yoghurt, mayonnaise, BBQ sauce, salt and pepper in a large bowl. Add half the cheddar and half the kasseri. Mix well.

Step 4

Add the bacon with any grease left in the pan, and the boiled potatoes. Stir gently and transfer to a baking dish. Sprinkle the rest of the cheese on top and bake for about 20 minutes or until golden and slightly bubbly.

Step 5

Serve the potato salad warm with some chopped chives.

Step 6

For the marinades: Whisk ingredients for each marinade in a bowl. Marinate meat in the mixture for 1-2 hours at room temperature or overnight in the fridge.

Step 7

To cook, take out the meat and remove most of the marinade. Cook to your liking. Before the end you can spread some more marinade on the meat and cook for a few minutes longer.

Notes:
The potato salad can be prepped in advance and baked just before serving. Great for when you have guests and time is limited.
The honey mustard marinade suits chicken fillets or thin pork fillets.
The Greek yoghurt and curry marinade suits chicken fillets or thin lamb chops.
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The Greek post for this recipe is sponsored by AB Vassilopoulos supermarkets. All opinions are my own.