Greek-Style Potato Salad - Weight Watchers Recipe

Published: June 14, 2012

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.

Ingredients

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

Directions

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.