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Festival Foods

Greek Potato Salad

A fun Mediterranean twist on the traditional potato salad.

  • Greek Potato Salad
  • Ingredients
    • 2 ½ lbs. baby red potatoes, cubed
    • 1 whole English cucumber, cubed
    • ¾ sliced cup celery
    • 1 pint grape tomatoes, halved
    • ½ cup pitted kalamata olives, sliced
    • ½ cup crumbled feta cheese
    • 1 ¼ cup plain nonfat Greek yogurt
    • ¾ cup low fat mayonnaise
    • Zest and juice of 2 lemons
    • ¼ cup fresh mint, chopped
    • ¼ cup. fresh dill, chopped
    • 1 Tbsp. minced onion
    • 1 Tbsp. minced garlic
    • 1 tsp. granulated sugar
    • 1 tsp. coarse salt
    • ½ tsp. ground black pepper

    1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Place in a colander in the sink and rinse with cold water. 1. Place cooked potatoes in a bowl with cucumber, celery, tomatoes, olives and feta. 1. Whisk together yogurt and mayonnaise until smooth. Add the lemon zest and juice, mint and dill. Season with onion, garlic, sugar, salt and pepper. Taste and adjust seasoning, if necessary. Pour into the bowl with potatoes and veggies and toss to incorporate. 1. Refrigerate until ready to serve.


    Per Serving: Calories 270, Total Fat 16g (Saturated 2g, Trans 0g), Cholesterol 15mg, Sodium 600mg, Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 5g), Protein 7g, Vitamin A 15%, Vitamin C 35%, Calcium 10%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 10 servings

    Vegetarian Summer Spring Side Dish Mediterranean Gluten Free