Ingredients
Scale
- 2 pounds small Yukon Gold potatoes
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup chopped red onion
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Step 2: Cool and chop the potatoes: Drain the potatoes and let them cool slightly. Once cool enough to handle, chop them into bite-sized pieces.
- Step 3: Prepare the dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, and lemon juice until smooth.
Notes
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days, but flavors are best on day 2.
- This salad is best served chilled, but if you must reheat, do so gently in the microwave on low power to avoid drying it out.
- Try serving this potato salad alongside grilled fish or chicken for a complete and flavorful Mediterranean meal.
- For extra flavor, toss the warm, chopped potatoes with a drizzle of olive oil and a pinch of salt before adding them to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American