Greek Potato Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 7
- salt and freshly ground black pepper
- 1/4 cup mayonnaise
- 1 1/2 tbsp fresh lemon juice
- 1/3 cup chopped red onion
- 2 1/2 lbs red potatoes, (scrubbed and rinsed clean, diced i
- 1/2 english cucumber (8 oz) (halved seeded, diced)
- 1 cup fat free plain greek yogurt
- 3 tbsp finely chopped fresh parsley (then more for garnish)
- 1 tbsp minced fresh dill (then more for garnish)
- 1 garlic clove (minced (1 tsp))
- 1/2 tsp lemon zest (or more to taste)
- Carbohydrate 1.8614413687475 g
- Cholesterol 3.00000000253605 mg
- Fat 2.83923897200278 g
- Fiber 0.183778892587562 g
- Protein 0.197031772722684 g
- Saturated Fat 0.433013107930878 g
- Serving Size 1 1 Serving (183g)
- Sodium 401.688719665396 mg
- Sugar 1.67766247615994 g
- Trans Fat 2.39723952366436 g
- Calories 33 calories
Place potatoes in a large pot then add enough water to cover and season water with a teaspoon of salt.Bring to a boil over medium-high heat then cover and reduce heat to medium-low and let simmer until potatoes are fully tender, about 8 - 10 minutes.Drain potatoes, then chill fully (to chill faster spread onto a rimmed baking sheet and freeze for about 10 - 15 minutes).Meanwhile place diced cucumber on a few layers of paper towels and wrap and press to remove some of the excess liquid.Transfer cucumber to a large mixing bowl, add in Greek yogurt, mayonnaise, parsley, dill, lemon juice, and garlic then season with salt and pepper to taste. Stir mixture.Add potatoes and red onion to bowl then toss to evenly coat. Serve within a few hours garnished with more parsley, dill and lemon zest (keep chilled).Recipe source: Cooking Classy
