Greek Potato Salad
Description
You'll enjoy this delicious, refreshing potato salad. It's made with just a touch of mayonnaise, plain Greek yogurt, fresh dill and lemon juice.
Ingredients
2 1/2 lb. red potatoes, scrubbed and diced into 3/4 in. cubes
1/3 c. chopped red onion
salt and freshly ground black pepper
1/2 English cucumber, halved, seeded, diced
1 c. fat-free plain Greek yogurt
1/4 c. mayonnaise
3 T. finely chopped fresh parsley, and more for garnish
1 T. minced fresh dill, and more for garnish
1 1/2 T. freshly squeezed lemon juice
1 garlic clove, minced (1 t.)
1/2 t. lemon zest
Directions
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Place potatoes in a large pot with enough water to cover potatoes; season water with 1 t. salt; bring water to a boil over medium-high heat; cover; reduce heat to medium-low; let simmer until potatoes are fully tender, about 8 - 10 minutes.
Drain potatoes; chill fully (in order to chill faster, spread onto a rimmed baking sheet and place in freezer for about 10 - 15 minutes).
Meanwhile, place diced cucumber on a few layers of paper towels; wrap; press to remove some of the excess liquid. Transfer cucumber to a large mixing bowl. Add Greek yogurt, mayonnaise, parsley, dill, lemon juice, and garlic; season with salt and pepper, to taste; stir.
Add potatoes and red onion to bowl; toss to evenly coat.
Serve within a few hours, garnished with parsley, dill and lemon zest.
7 servings.