Creamy Potato Salad with Lemon and Mint

Yoplait Griego
A delicious side dish, try this explosion of flavors and pair it with your favorite meal; it will add an elegant and delightful touch to any dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo potato, small
  • 2 sprigs celery, finely chopped
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons Yoplait® Greek yogurt
  • 2 tablespoons lime juice, fresh
  • 1 tablespoon peppermint, finely chopped
  • coarse salt
  • ground pepper
Preparation
45 mins
0 mins
Low
  • Cut the potatoes into small cubes, chop the celery and mint.
  • Preheat the oven to 400ºF. In a Pyrex dish, place the potato cubes or slices and add 2 tablespoons of olive oil and a pinch of salt and pepper.
  • Bake for 30 to 35 minutes, flipping the potatoes halfway through the time.
  • Remove from the oven and let cool for 15 minutes.
  • Add the celery with the potatoes.
  • In a separate bowl, mix 2 tablespoons of olive oil, Yoplait Greek Natural, lemon juice, and a pinch of salt and pepper.
  • Pour the mixture over the potatoes and garnish with mint.

Nutritional Information

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