Quick & Healthy Greek Potato Salad
I selected this non-traditional potato salad recipe for the SacFoodies potluck because it’s a healthy and delicious twist on a classic potato salad (and it also happens to be one of my favorite client recipes).
It’s made with creamy non-fat Greek yogurt instead of mayonnaise so you can have seconds with no guilt. Fellow SacFoodie Jon Schuller brought potato salad to the party as well but went the classic route – I’m still not sure which of our potato salads took home the blue ribbon but I do know that we did not go home with leftovers!
- 1 1/2 lbs. red potatoes*
- 1 cup nonfat Greek yogurt
- 1/3 cup minced red onion
- 1/4 cup Kalamata olive wedges
- 1/4 cup peeled, chopped cucumber
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- Freshly ground pepper to taste
- Chopped fresh parsley
- 1/2 cup crumbled feta cheese
- Chopped fresh oregano (optional)
- Place whole potatoes (do not poke) into microwave-safe dish.
- Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.)
- Microwave on HIGH for 10 to 12 minutes depending on strength of microwave.
- Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.
- Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
- Sprinkle with cheese and oregano.
- Makes 4 servings.
*Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients.
Recipe courtesy of the United States Potato Board (client).