Photo of Potato Salad with Feta, Olives & Dill by WW

Potato Salad with Feta, Olives & Dill

Total Time
30 min
15 min
15 min
A Greek-inspired version of a picnic favorite. 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 flavorless, it picks up the flavors 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.


Uncooked baby potatoes

1½ pound(s), red, washed and quartered

Plain lowfat Greek yogurt


Reduced calorie mayonnaise

¼ cup(s)


2 Tbsp, fresh, chopped

Fresh lemon juice

2 tsp

Dijon Mustard

1 tsp

Kosher salt

1 tsp

Black pepper

¼ tsp, freshly ground

Uncooked red onion(s)

½ small, minced


6 medium, kalamata, chopped

Crumbled feta cheese

2 Tbsp


  1. 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.
  2. Meanwhile, in a small bowl, whisk together yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper.
  3. 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.