Potato Salad with Feta, Olives, and Dill
2
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
A Greek-inspired version of a picnic favourite. It’s lemony and bright, garnished with chopped olives and crumbled feta. Season to taste with additional salt and pepper, if desired. The secret sauce in this light and delicious potato salad is Greek yogurt. It is lighter than a traditional mayonnaise and packed with protein. Because it is flavourless, it picks up the flavours of the lemon juice and dill. We used dill for this recipe, but you could adjust the herbs to your liking. Serve this salad with hamburgers or grilled chicken.
Ingrédients
Uncooked baby potatoes
1½ pound(s), red, washed, quartered
Plain lowfat Greek yogurt
⅓ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Fresh dill
2 tbsp(s), fresh, chopped
Fresh lemon juice
2 tsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s), freshly ground
Red onion
½ small, minced
Olives
6 medium, Kalamata variety, chopped
Crumbled feta cheese
2 tbsp(s)
Instructions
1
Place potatoes in a medium sauce pan and add enough water to cover potatoes; bring to a boil over high heat. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes; drain and let cool.
2
Meanwhile, in a small bowl, whisk together yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper.
3
Place cooled potatoes into a serving bowl; gently fold in dressing and onions. Garnish with olives and feta; serve.
4
Yields about 3/4 cup per serving.
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