Greek Potato Salad
Servings and Ingredients
|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|
- 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.
- 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.
- Place dressing ingredients in a bowl and whisk to combine.
- 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.
FAGE total Greek yogurt.