Potato Salad with Feta, Yogurt and Mint

By lorik

Ingredients

• 2 lbs gold potatoes
• 1 Tbsp vinegar
• Salt and pepper to taste
• 1/2 cup Greek yogurt
• 2 Tbsp extra virgin olive oil
• 1/4 cup minced shallots
• 1 Tbsp minced mint leaves
• 1/3 cup crumbled feta cheese

Details

Servings 4
Adapted from kroger.com

Preparation

Step 1

Scrub potatoes, and chop them into 1 inch pieces. Place potatoes in a pot and fill with enough cold water to cover by at least 2 inches, add salt to water. Set over high heat and bring to boil. Reduce to simmer and cook until potatoes are tender when pierced with a knife, about 8-12 minutes. Drain, place in large mixing bowl, toss with vinegar and season again with salt. Refrigerate until cool, about 1 hour.

In a small mixing bowl, combine yogurt, olive oil, shallot and mint. Mix well, then gently fold into cooled potatoes. Add feta, and fold gently until just combined. Season with additional salt and pepper, to taste. Serve cold.

216 cal, 5g protein, 6g fat, 36g carbs, 3g fiber, 6g sugar, 97mg sodium, 7mg cholesterol