Potato salad with feta, olives, and dill
Uncooked baby potatoes
1½ pound(s), red, washed and quartered
Plain lowfat Greek yogurt
Reduced calorie mayonnaise
2 Tbsp, fresh, chopped
Fresh lemon juice
¼ tsp, freshly ground
Uncooked red onion(s)
½ small, minced
6 medium, kalamata, chopped
Crumbled feta cheese
- Place potatoes in a medium sauce pan and add enough water to cover potatoes; bring to a boil over high heat. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes; drain and let cool.
- Meanwhile, in a small bowl, whisk together yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper.
- Place cooled potatoes into a serving bowl; gently fold in dressing and onions. Garnish with olives and feta; serve. Yields about 3/4 cup per serving.