Recipe 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."
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baby "new" potatoes (with red skin)
Dannon® All Natural Plain Yogurt
fresh lemon juice
chopped fresh oregano
freshly ground pepper
red onion, thinly sliced
black olives, pitted, sliced in half
chopped fresh Italian parsley
Great recipe! I just tweaked a couple things for taste. I reduced the oregano to about 2 tsp and I made sure I got greek-style yogurt. Another thing--this salad is much better the second day! I was disappointed last night, but today I was very happy with the flavor.
Unique with the yogurt, I can heartily recommend this one. Swap out the yogurt for mayo if you are so inclined. I added the juice of 2 medium oranges.
the whole family loved this salad, also great leftover. i tried some of it with kalamata olives, wow, a ton of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Potato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 134
** Calories from Fat: 8
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