Greek-Style Potato Salad - Weight Watchers PRINT
- YIELD: 6 servings
3 PointsPlus Value
A Greek-inspired version of a picnic favorite. It’s lemony and bright, garnished with chopped olives and crumbled feta.
|1½||pounds uncooked baby potatoes, red, washed and quartered|
|⅓||cup plain low fat Greek yogurt|
|¼||cup reduced-calorie mayonnaise|
|2||Tbsp dill, fresh, chopped|
|2||tsp fresh lemon juice|
|1||tsp Dijon Mustard|
|1||tsp kosher salt|
|¼||tsp black pepper, freshly ground|
|½||small uncooked red onion, minced|
|6||medium olives, kalamata, chopped|
|2||Tbsp crumbled feta cheese|
Place potatoes in a medium sauce pan and add enough water to cover potatoes; bring to a boil over high heat. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes; drain and let cool.
Meanwhile, in a small bowl, whisk together yogurt, mayonnaise, dill, lemon juice, mustard, salt and pepper.
Place cooled potatoes into a serving bowl; gently fold in dressing and onions. Garnish with olives and feta; serve. Yields about 3/4 cup per serving.
Note: Season to taste with additional salt and pepper, if desired.