Greek Potato Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(6)
Ingredients
6 servings
- 2 pounds baby red potatoes
- 3 tablespoons lemon juice
- 1/2 cup Stonyfield Greek yogurt
- 1/4 cup mayo
- 1 persian cucumber, small dice
- 3 cloves garlic, finely minced
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoons finely grated lemon peel
- Kosher salt and freshly cracked black pepper to taste
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Preparation
Step 1
Bring potatoes to boil in a large pot of water. Reduce heat to a simmer until potatoes are tender, about 17 minutes. Drain and let cool for about 20 minutes.
Step 2
Gently smash each potato to compress while still keeping the potato intact.
Step 3
In a large bowl combine the remaining ingredients and stir to combine. Add the potatoes and gently toss to combine. Season with salt and pepper. Cover and chill. Serve with extra herbs on top.
Step 4
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