Name: Greek Potato Salad
Yield: 12 servings
Ingredients: 2 pounds yellow or red potatoes; 1 cup plain non-fat Greek yogurt; 2 tablespoons lemon juice, freshly squeezed; 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill; 1 fresh garlic clove, finely chopped; ½ teaspoon salt; ½ teaspoon black pepper; 1 large cucumber, cut lengthwise and seeds removed

AuthorGarden KitchenCategoryFeatured, Lunch, Sides, Spring, Winter

Yields12 Servings

2 pounds yellow or red potatoes

1 cup plain non-fat Greek yogurt

2 tablespoons lemon juice, freshly squeezed

1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill

1 fresh garlic clove, finely chopped

½ teaspoon salt

½ teaspoon black pepper

1 large cucumber, cut lengthwise and seeds removed

1.Wash hands with soap and warm water. Wash produce well.

2.Cube and boil potatoes in a large pot of water until tender, but still firm, about 30 minutes.

3.Drain pot set aside and allow to cool completely.

4.In a large bowl, stir together yogurt, lemon juice, dill, garlic, salt and pepper.

5.Finely chop cucumber and stir into yogurt mixture.

6.Gently fold in cooled potatoes.

7.Taste and adjust salt and pepper if necessary.

8.Serve immediately or refrigerate for up to 3 days. Enjoy!

Ingredients