Greek Potato Salad


Greek Potato Salad

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    Servings and Ingredients

    Serves 4
    2 lbs. small red potatoes, scrubbed clean
    ¼ c. Kalamata olives, pitted and cut into slivers
    ¼ c. sliced pimiento-stuffed green olives
    ½ c. diced celery
    2 tbsp. chopped sun-dried tomatoes
    ½ c. FAGE total 2% Greek yogurt
    ¼ c. mayonnaise
    4 tsp. Dijon mustard
    2 tbsp. finely chopped chives
    ½ tsp. sugar
    ½ tsp. salt
    ¼ tsp. black pepper


    1. Place potatoes in a large pot with cold salted water. Cover and bring to a simmer. When water begins to simmer, remove from heat and continue to cook slowly, until potatoes can be pierced easily with a skewer. Timing will vary depending on size of potatoes. Start checking 5 minutes after water reaches a simmer.
    2. When potatoes are cooked, drain gently and cover with cold water to stop the cooking. When cool, place in refrigerator for at least 1 hour to chill.
    3. Place dressing ingredients in a bowl and whisk to combine.
    4. Gently cut chilled potatoes in half or quarters (depending on size). Add black olives, green olives, celery, tomatoes and dressing. Stir gently to combine. Serve well-chilled.

    Recipe Source:

    FAGE total Greek yogurt.