Potato Salad with Feta, Olives, and Dill
4
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
A Greek-inspired version of a picnic favourite. It’s lemony and bright, garnished with chopped olives and crumbled feta. Season to taste with additional salt and pepper, if desired. The secret sauce in this light and delicious potato salad is Greek yogurt. It is lighter than a traditional mayonnaise and packed with protein. Because it is flavourless, it picks up the flavours of the lemon juice and dill. We used dill for this recipe, but you could adjust the herbs to your liking. Serve this salad with hamburgers or grilled chicken.
Ingredients
Uncooked baby potatoes
1½ pound(s), red, washed, quartered
Plain lowfat Greek yogurt
⅓ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Fresh dill
2 tbsp(s), fresh, chopped
Fresh lemon juice
2 tsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s), freshly ground
Red onion
½ small, minced
Olives
6 medium, Kalamata variety, chopped
Crumbled feta cheese
2 tbsp(s)