Description
A healthy twist on traditional potato salad using creamy Greek yogurt instead of mayonnaise.
Ingredients
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup cherry tomatoes, halved
- ¼ cup finely diced red onion
- 3 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint, plus a few leaves for garnish
- ¾ cup plain Greek yogurt
- ½ cup crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- ½ teaspoon freshly ground black pepper, plus more for serving
- ¼ teaspoon fine salt, plus more to taste and for the cooking water
Instructions
- Cook the potatoes. Put the potatoes in a pot and cover them with cold, salted water by about an inch. Bring to a boil, then reduce to a steady simmer. Cook for 10–15 minutes, until a fork slides in easily and the chunks still hold their shape. Drain well and spread them on a plate to cool until just warm.
- Make the dressing. Whisk together the yogurt, olive oil, lemon juice, mustard, garlic, pepper, and salt. Stir in the feta, lightly mashing some of the crumbles into the dressing with a fork.
- Mix and chill. Gently fold the potatoes, red onion, green onions, parsley, and chopped mint into the dressing. Cover and refrigerate for at least 30 minutes.
- Finish and serve. Fold in the cherry tomatoes just before serving so they stay firm and the dressing stays thick. Taste for salt and lemon, then top with fresh mint and cracked black pepper.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- This salad can be made a day in advance for better flavor.
- Feel free to substitute other herbs like dill or basil for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg