Greek Potato Salad

United States Potato Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 12 mins

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

Nutritional Info *per serving

  • Calories 210
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 450mg
  • Potassium 690mg
  • Carbohydrate 39g
  • Fiber 3g
  • Sugars 5g
  • Protein 9g