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

• Vegetarian
• Gluten Free
• Mediterranean
• Quick Meals
• Salads
• Summer

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

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Prep: 10 minutes

Cook: 15 minutes

Yields: 8 Servings

Print Recipe

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.