Give your potato salad a major upgrade with this fresh and crowd-pleasing recipe! This lightened up version of the picnic classic is made with organic yogurt and jam-packed with delicious Mediterranean flavors – and it’s gluten-free to boot!

Mediterranean Potato Salad

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By Stonyfield

Ready In: 25 minutes

Level: Easy

Prep: 10 minutes

Cook: 15 minutes

Yields: 8 Servings

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Ingredients

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 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp oregano (dried)
1 c Stonyfield Organic Low Fat Smooth & Creamy Plain
2 tsp mustard
1 tsp honey
1/4 tsp garlic salt
Salt and pepper to taste

directions

Step 1

Using a large pot, bring 6 cups of salted water to a boil.

Step 2

Cook cubed potatoes for 15 minutes, drain using a colander, and allow to cool.

Step 3

Prepare olives, celery, scallions, red and yellow peppers, and reserve.

Step 4

Using a small mixing bowl, prepare the dressing for the salad.

Step 5

Whisk together vinegar, olive oil, yogurt, mustard, honey and seasonings.

Step 6

In a large bowl, combine potatoes, vegetables and dressing.