Makes 4 servings.
1 1/2 pounds russet potatoes
1 cup Greek yogurt, plain, fat-free
1/3 cup red onion, minced
1/4 cup olives, sliced
1/4 cup cucumber, peeled and chopped
1 tablespoon lemon juice
1/4 teaspoon sea salt
Freshly ground pepper to taste
Chopped fresh parsley
1/2 cup feta cheese, low-fat, crumbled
Chopped fresh oregano (optional)
- Place whole potatoes in microwave-safe bowl. Cover and microwave on high for 10 to 12 minutes. Let cool.
- Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients. Stir and mix well.
- Sprinkle with cheese and oregano. Serve.
Serving size: 1/4 recipe. Amount per serving: 220 calories, 4g total fat (2g saturated fat), 5mg cholesterol, 36g carbohydrates, 12g protein, 3g dietary fiber, 470mg sodium.
Source: Produce for Better Health Foundation, adapted from the United States Potato Board