Description
2 lbs baby potatoes, scrubbed and halved
1 cup Greek yogurt
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 cup cucumber, diced
½ cup Kalamata olives, pitted and chopped
½ cup red onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
¼ cup feta cheese, crumbled
Directions:
Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved potatoes and cook for 10-12 minutes, or until tender. Drain and let them cool
slightly.
Make the Dressing: In a small bowl, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until
smooth.
Assemble the Salad: In a large bowl, combine the warm potatoes, cucumber, olives, red onion, and cherry tomatoes. Pour the dressing over the top and gently
toss to coat.
Add Toppings: Sprinkle the salad with fresh parsley and crumbled feta cheese. Adjust seasoning with additional salt and pepper if needed.
Chill & Serve: For best flavor, refrigerate for at least 30 minutes before serving. Enjoy as a side dish for grilled meats or as a refreshing summer salad.
Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 30 minutes Kcal: 210 per serving Servings: 6 servings
