Potato Salad with Feta, Olives & Dill
4
Points®
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. 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.
Ingredients
Uncooked baby potatoes
1½ pound(s), red, washed and quartered
Plain low fat Greek yogurt
⅓ 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
Red onion
½ small, minced
Olives
6 olive(s), medium, kalamata, chopped
Crumbled feta cheese
2 Tbsp