Mediterranean Potato Salad
- 3 lb Yukon gold potatoes
- 1/2 c Kalamata olives (sliced)
- 1 c celery (chopped)
- 1/3 c scallions
- 1/2 c red pepper (diced)
- 1/2 c yellow pepper (diced)
- 2 T red wine vinegar
- 2 T olive oil
- 1 t oregano (dried)
- 1 c Stonyfield Organic Low Fat Plain Yogurt
- 2 t mustard
- 1 t honey
- 1/4 t garlic salt
- Salt and pepper to taste
Calories: 260, Calories from Fat: 60, Total Fat: 7g, Total Carbohydrate: 46g, Protein: 5g
Using a large pot, bring 6 cups of salted water to a boil.
Cook cubed potatoes for 15 minutes, drain using a colander, and allow to cool.
Prepare olives, celery, scallions, red and yellow peppers, and reserve.
Using a small mixing bowl, prepare the dressing for the salad.
Whisk together vinegar, olive oil, yogurt, mustard, honey and seasonings.
In a large bowl, combine potatoes, vegetables and dressing.