Potatoes are eaten with many meals in Greece. When eaten in moderation, potatoes are a healthy carb that keep you full and give you energy throughout the day! I like to make a Greek version of the classic potato salad by replacing some of the mayonnaise with full fat Greek yogurt and adding some Greek flavors – garlic, capers, sundried tomatoes, and dill! This potato salad is easy to make ahead, and it goes great with a beautiful roasted leg of lamb.
2 pounds red potatoes, diced into 1 inch pieces (I like to leave the skin on, but peel if you prefer)
3/4 cup full fat Greek yogurt
¼ cup mayonnaise
½ cup finely chopped red onion
¼ cup Earth Fare Organic Capers
4-5 Earth Fare Organic Sundried Tomatoes, sliced
½ teaspoon garlic powder
¼ cup fresh dill, chopped
1. Add the diced potatoes to a pot and cover with water. Add a generous pinch or two of salt and bring the water to a boil. Reduce heat slightly and boil uncovered until potatoes are tender, 5-10 minutes. Remove from heat and drain.
2. While the potatoes are still hot, add them to a large bowl with the finely diced red onion, and ¼ teaspoon of salt. (I also like to drizzle about 1/2 tablespoon of the brine the capers were in here) 3. Mix gently to combine.
4. Allow the potatoes to cool down for another few minutes and then add the remaining ingredients. Stir gently to combine. Taste and add additional salt, if needed. Refrigerate until ready to serve!