CREAMY GREEK POTATO SALAD

Creamy Greek Potato Salad image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 15

Previous Next

2 1/2 pounds red potatoes
1/2 red onion (diced)
1 medium cucumber (diced)
1 cup cherry tomatoes (halved)
1/2 cup kalamata olives (halved)
1/4 cup 2 ounces crumbled feta cheese (optional)
1 1/2 cups plain Greek yogurt (I use full fat, but lower fat should work fine too)
1 medium cucumber (grated)
1/2 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
3 cloves garlic (finely minced)
1/4 cup fresh minced dill (lightly packed)
1/4 cup fresh minced peppermint (lightly packed (about 15 - 20 leaves))

Steps:

Set a large pot of water over high heat. Add the potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes. Drain and rinse with cool water; set aside to cool.
While the potatoes are cooking, chop the other veggies and make the sauce.
To make the sauce, add all sauce ingredients to a medium bowl and mix thoroughly. Set aside. If you're not making the salad right away, refrigerate in an airtight container until ready to use.
Assemble the salad. Once the potatoes are cool enough to chop, cut into 3/4-inch chunks and add to a large salad bowl. Add the onion, cucumber, tomatoes, and olives. Add the sauce and toss gently until all of the veggies are coated. Sprinkle feta on top, if using. Serve.
May be made up to 24 hours ahead and stored in the refrigerator until ready to serve. After it sits for a bit, the salad may get a little watery at the bottom thanks to the cucumbers, but just give it a stir and you're good to go.