FAGE Total Greek Yogurt Potato Salad
2 lbs small red potatoes, scrubbed clean
1/4 cup Kalamata olives, pitted and cut into slivers
1/4 cup pimento-stuffed green olives, sliced
1/2 cup celery, diced
2 tbsp sun-dried tomato, chopped
1/2 cup FAGE Total 2%
1/4 cup mayonnaise
4 tsp dijon mustard
2 tbsp chives, finely chopped
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
Place potatoes in a large pot with cold salted water. Cover and bring to a simmer. When water begins to simmer, remove from heat and continue to cook slowly, until potatoes can be pierced easily with a skewer. Timing will vary depending on size of potatoes. Start checking 5 minutes after water reaches a simmer.
- When potatoes are cooked, drain gently and cover with cold water to stop the cooking. When cool, place in refrigerator for at least an hour to chill.
- Place dressing ingredients in a bowl and whisk to combine.
Gently cut chilled potatoes in half or quarters (depending on size). Add remaining salad ingredients and the dressing. Stir gently to combine. Serve well chilled.
<br> <br>Additional Notes: Recipe created by Edward Magel on behalf of FAGE Total Greek Yogurt.