Packed with Mediterranean flavor, this potato dish will transform any summer cookout into a feast fit for the Greek Isles. The recipe calls for Greek yogurt instead of mayonnaise, making for a tangy taste and light nutritional profile. With just two grams of fat per serving, you can eat Quick Greek Potato Salad for breakfast, lunch and dinner and still look fit in your summer swimwear!
1 1/2 lbs. russet potatoes
1 cup low-fat 2% Greek yogurt* (such as Chobani, FAGE, Oikos or YoPlait)
1/3 cup minced red onion
1/4 cup sliced Kalamata olives
1/4 cup peeled, chopped cucumber
1 Tablespoon lemon juice
1/4 teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
1/2 cup crumbled Feta cheese
Chopped fresh oregano (optional)
Place whole potatoes (do not poke) into microwave-safe dish.
Cover dish. (If covering dish with plastic wrap, poke small hole in plastic).
Microwave on high for 10 to 12 minutes depending on strength of microwave.
Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.
Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix.
Sprinkle with cheese and oregano.
This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.
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