Ingredients

The following ingredients have 4 Servings
  • 2 lbs. yellow potatoes
  • 1 cup English cucumber (sliced into discs and halved)
  • 1/4 cup red onion (finely diced)
  • 1/2 cup feta cheese
  • 1/2 cup kalmata olives (sliced)
  • 3/4 cup greek yogurt
  • 2 tbsp mayo
  • 1 tbsp lemon juice (more if desired)
  • 1 tsp snipped dill (or 1/2 tsp dried)
  • 1/4 tsp garlic powder
  • salt and pepper
  • 2 tbsp chopped parsley

Instruction

  • Boil the potatoes in salted water for about 10 to 15 minutes or until easily pierced with a fork. Drain, then set strainer in a clean sink filled with ice cold water to cool the potatoes and stop them from cooking any further. Once cooled, drain and quarter potatoes and then add to a large bowl.
  • Add the cucumbers, onion, kalmata olives and feta to the bowl with the potatoes.
  • Meanwhile, in a small bowl whisk together the greek yogurt, mayo, lemon juice, dill, garlic powder and salt and pepper to taste. Add the creamy sauce to the bowl with the potato mixture and gently toss to coat. Top with freshly chopped parsley and keep covered and chilled until ready to serve. Enjoy!