Mediterranean Potato Salad

Mediterranean Potato Salad

Prep Time: 10 MINUTES

Serves: 8

Cook Time: 15 MINUTES

  • 3 lb Yukon gold potatoes
  • 1/2 cup Kalamata olives (sliced)
  • 1 cup celery (chopped)
  • 1/3 cup scallions
  • 1/2 cup red pepper (diced)
  • 1/2 cup yellow pepper (diced)
  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 tsp oregano (dried)
  • 1 cup Stonyfield Organic Low Fat Plain yogurt
  • 2 tsp mustard
  • 1 tsp honey
  • 1/4 tsp garlic salt
  • Salt and pepper to taste
  1. Using a large pot, bring 6 cups of salted water to a boil.
  2. Cook cubed potatoes for 15 minutes, drain using a colander, and allow to cool.
  3. Prepare olives, celery, scallions, red and yellow peppers, and reserve.
  4. Using a small mixing bowl, prepare the dressing for the salad.
  5. Whisk together vinegar, olive oil, yogurt, mustard, honey and seasonings.
  6. In a large bowl, combine potatoes, vegetables and dressing.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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