Greek-Style Potato and Yoghurt Salad

Name: Greek-Style Potato and Yoghurt Salad
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 15-10-2013

Preparation

30 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.

Energy

105.6

kcal

5.28%

Carbohydrate, by difference

13.4

4.47%

Protein

Total lipid (fat)

4.8

7.38%

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100

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Greek-Style Potato and Yoghurt Salad

Ingredients

Preparation

Nutritional information

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