Greek-Style Potato and Yoghurt Salad

FAGE
A salad that you will love, it's ideal as an afternoon snack or as a side dish. Try this recipe for Greek-style potato and yoghurt salad.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 pounds red potato, cleaned
  • 1/4 cups pitted kalamata olive, and sliced
  • 1/2 cups celery, diced
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1/2 cups FAGE® Total 0% greek style yogurt, (for the dressing)
  • 1/4 cups mayonnaise, (for the dressing)
  • 4 teaspoons Dijon mustard, (for the dressing)
  • 2 tablespoons fresh chives, finely chopped (for the dressing)
  • 1/2 teaspoons sugar, (for the dressing)
  • 1/2 teaspoons salt, (for the dressing)
  • 1/4 teaspoons black pepper
Preparation
30 mins
0 mins
Low
  • Place the potatoes in a large pot with cold water and salt. Cover and bring to a simmer. When the water starts to boil, remove from heat and continue cooking slowly until the potatoes can be easily pierced with a fork. The time will vary depending on the size of the potatoes. Start checking the potatoes after 5 minutes when the water begins to boil.
  • When the potatoes are cooked, carefully drain and cover with cold water to stop the cooking. Once cooled, place in the refrigerator for at least 1 hour.
  • Place the dressing ingredients in a bowl and whisk to combine.
  • Cut the cold potatoes in half or quarters (depending on size). Add the remaining salad ingredients and the dressing. Gently stir to combine. Serve chilled.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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