Greek-Style Potato Salad
- Total Time
A Greek-inspired version of a picnic favorite. It’s lemony and bright, garnished with chopped olives and crumbled feta.
uncooked baby potatoes1 ½ pound(s), red, washed and quartered
plain low fat Greek yogurt⅓ cup(s)
reduced calorie mayonnaise¼ cup(s)
dill2 Tbsp, fresh, chopped
fresh lemon juice2 tsp
Dijon Mustard1 tsp
kosher salt1 tsp
black pepper¼ tsp, freshly ground
uncooked red onion(s)½ small, minced
olive(s)6 medium, kalamata, chopped
crumbled feta cheese2 Tbsp
- 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.