About the Recipe
Ingredients
1 1/2 pounds Russet potatoes*
1 cup low-fat 2% Greek yogurt**
1/3 cup minced red onion
1/4 cup sliced Kalamata olives
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)
*Red, yellow or white potatoes can be substituted
**Such as Chobani, FAGE, Oikos or Yoplait Nutrients
Preparation
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. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.