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Greek Potato Salad

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

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

2

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

3

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

4

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

5

5.Finely chop cucumber and stir into yogurt mixture.

6

6.Gently fold in cooled potatoes.

7

7.Taste and adjust salt and pepper if necessary.

8

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

Nutrition Facts

12 servings

Serving size

8 servings (1/2 cup per serving)

Amount per serving
Calories109
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Cholesterol 1mg1%
Sodium 163mg8%
Total Carbohydrate 22g8%

Dietary Fiber 3g11%
Total Sugars 2g
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.