Recipe
Salad
Greek Potato Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Salad: | ||
| 2 lbs. small red potatoes, scrubbed clean | ||
| ¼ c. Kalamata olives, pitted and cut into slivers | ||
| ¼ c. sliced pimiento-stuffed green olives | ||
| ½ c. diced celery | ||
| 2 tbsp. chopped sun-dried tomatoes | ||
| Dressing: | ||
| ½ c. FAGE total 2% Greek yogurt | ||
| ¼ c. mayonnaise | ||
| 4 tsp. Dijon mustard | ||
| 2 tbsp. finely chopped chives | ||
| ½ tsp. sugar | ||
| ½ tsp. salt | ||
| ¼ tsp. black pepper |
Directions
- Place potatoes in a large pot with cold salted water. Cover and bring to a simmer. When water begins to simmer, remove from heat and continue to cook slowly, until potatoes can be pierced easily with a skewer. Timing will vary depending on size of potatoes. Start checking 5 minutes after water reaches a simmer.
- When potatoes are cooked, drain gently and cover with cold water to stop the cooking. When cool, place in refrigerator for at least 1 hour to chill.
- Place dressing ingredients in a bowl and whisk to combine.
- Gently cut chilled potatoes in half or quarters (depending on size). Add black olives, green olives, celery, tomatoes and dressing. Stir gently to combine. Serve well-chilled.
Recipe Source:
FAGE total Greek yogurt.