This Mediterranean take on classic potato salad makes a cool, refreshing side dish for a hot summer's day. I've replaced the usual high-fat mayonnaise with Greek yogurt, which both makes this recipe lower in fat, and higher in protein. I like to serve it on top of a bed of chopped greens and garnish it with chopped tomato to make it a meal. Enjoy!
Mediterranean Potato Salad
Ingredients:
2 pounds potatoes, waxy-type
1 cup Greek yogurt
1/2 cup celery, thinly sliced
1/4 cup onion, minced
2 teaspoons dried dill weed
1 teaspoon whole coriander, crushed
1/8 teaspoon fresh-ground peppercorn mix
Directions:
Boil potatoes until just soft. Drain and cool. Chop into 1/2" cubes.
Place potatoes, yogurt, celery, onion, dill weed, coriander, and peppercorn mix in medium bowl, and stir gently to combine.
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