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

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.