This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Red Bliss Potato Salad with Gorgonzola and Walnuts
Zesty Ranch Potato Salad
Potato Salad with Smoked Sausage
Potato Salad with Chives
Tangy Dill Potato Salad
more »
Top Related Articles
Making Potato Salad (Video)
Perfect Potato Salad
Sweet Potato Puff (Video)
Turkey Waldorf Salad (Video)
Fruit Salad Fun
Five Steps to Perfect Pasta Salad
Perfect Pasta Salad
Making Macaroni Salad (Video)
potato salad(deleted ID3305)
German potato salad(deleted ID1865)

Greek Potato Salad

By: DANNON

" Red onion, black olives and oregano are tossed with potatoes and a creamy vinaigrette for this savory, tasty Greek potato salad. Using yogurt instead of mayonnaise lightens up the dressing and gives the salad a delicious tangy flavor."

Rate/Review | Read Reviews (3)

362 Saves

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 pounds baby "new" potatoes (with red skin)
1 cup Dannon® All Natural Plain Yogurt
1 teaspoon Dijon mustard
1/4 cup fresh lemon juice
2 tablespoons chopped fresh oregano
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 small red onion, thinly sliced
1/4 cup black olives, pitted, sliced in half
1/4 cup capers, drained
1 tablespoon chopped fresh Italian parsley

Directions

In a 3-quart saucepan, cover potatoes with cold salted water. Bring to a boil, then lower heat to a simmer and cook, covered, until tender, about 20 to 30 minutes. Test for doneness by inserting the tip of a sharp paring knife into a potato; it should fall off the knife easily. Remove from water with a slotted spoon and slice into quarters.
While potatoes are cooking, combine yogurt, mustard, lemon juice, oregano, and garlic. Season with salt and pepper.
While potatoes are still warm, toss with vinaigrette. Add sliced onion, olives, and capers. Toss well to combine.
Top with a sprinkling of chopped parsley and serve.