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Greek Yogurt Potato Salad Recipe

Course Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Florentina

Ingredients

Key Ingredients:

Additional Ingredients:

Instructions

  • Wash and scrub the potatoes well and slice them into 1/3 inch slices.
  • Add the potato slices to a stock pot and cover with cold water. Bring to a simmer and season generously with sea salt, about 3 tablespoons.
  • Simmer the potatoes for about 10 minutes until al dente. You don’t want them to fall apart. Drain them in a colander and allow them to dry in their own steam for a few minutes.
  • Meanwhile in a large mixing bowl combine the Chobani® yogurt, garlic, olive and parsley until combined. Reserve some of the parsley for garnish.
  • Add the cooked potato slices to the Chobani® dressing and gently toss to coat well. Adjust seasonings to your taste with more sea salt and black pepper.
  • Transfer to your favorite serving dish and garnish with the remaining parsley, a drizzle of olive oil and the lemon zest.