Quick and Healthy Greek Potato Salad – USPB

Picnic anyone? Celebrate Mediterranean Diet Month by treating friends and family to this inspired salad that is easy to eat and easy to love. Swapping Greek yogurt for mayonnaise results in a tangy side dish that boasts a light nutrition profile. Packed with Mediterranean flavor, this dish will transform any summer cookout into a feast fit for the Greek Isles. The recipe calls for Greek yogurt instead of mayonnaise, making for a tangy taste and light nutritional profile. With just two grams of fat per serving, you can eat Quick & Healthy Greek Potato Salad for breakfast, lunch and dinner and still look fit in your summer swimwear! If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 1 1/2 pounds Russet potatoes**
  • 1 cup low-fat 2% Greek yogurt* (such as Chobani, FAGE, Oikos or YoPlait)
  • 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)


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.

**Red, yellow or white potatoes can be substituted
Cal: 210 Chol: 5mg Sodium: 440mg
Fat: 3.5g Vitamin C 45% Potassium: 690mg
Carb: Fiber: 3g Protein: 8g