For the potato salad, peel the potatoes and cut them into slices about 1/2 cm thick. Cook the potato slices in enough salted water for about 12-15 minutes.
Chop the parsley and chives, peel and dice the shallot. Then mix the shallot, parsley, thyme leaves, parsley, chives, Greek yogurt and mayonnaise.
Drain the potatoes, pour the dressing still over the lukewarm potatoes and mix well. Season to taste with salt and pepper. Allow the potato salad to cool to room temperature. Cover and place in the refrigerator to infuse.
Preparation Tip:
The potato salad tastes great as a side dish to fried or breaded meat or fish.
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