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!
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!
Ready In: 25 minutes
Level: Easy
Prep: 10 minutes
Cook: 15 minutes
Yields: 8 Servings
- 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
Ingredients
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.
