Greek-Style Potato Salad

4
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
A Greek-inspired version of a picnic favorite. It’s lemony and bright, garnished with chopped olives and crumbled feta.

Ingredients

uncooked baby potatoes

1½ pound(s), red, washed and quartered

plain lowfat Greek yogurt

cup(s)

reduced calorie mayonnaise

¼ cup(s)

dill

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

olive(s)

6 medium, kalamata, chopped

crumbled feta cheese

2 Tbsp

Instructions

  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.

Notes

Season to taste with additional salt and pepper, if desired.

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