Greek Potato Salad

  • Yield 4 servings
  • Prep 15 mins
  • Cook 12 mins

Low-fat and delicious, this potato salad gets a flavor boost from kalamata olives and cucumbers.

United States Potato Board

To save time, chop vegetables while potatoes are cooking. This salad may be served right away, but is best if refrigerated for at least 1 hour to allow flavors to blend.


1 1/2 pounds red potatoes
1 cup nonfat Greek yogurt
1/3 cup minced red onion
1/4 cup kalamata olive wedges
1/4 cup peeled, chopped cucumber
1 tablespoon lemon juice
1/4 teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
1/2 cup crumbled feta cheese
Chopped fresh oregano (optional)


  1. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. Sprinkle with cheese and oregano.
Note: Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients.
Recipe courtesy of the United States Potato Board



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