Mediterranean Potato Salad
|3||lb||Yukon gold potatoes|
|1 1⁄3||c||Kalamata olives (sliced)|
|1⁄2||c||red pepper (diced)|
|1⁄2||c||yellow pepper (diced)|
|2||tbsp||red wine vinegar|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|Salt and pepper to taste|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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