Mediterranean Potato Salad

This is a little taste of home for me. As a side note, what is known in the States as Greek yogurt, is a staple in every European home (at least in Eastern Europe). During the dark times, this yogurt was used as a topping in most dishes since sour cream was a fancy commodity. Regardless, for me it's still a taste of my childhood and kind of a comfort food. It works great in so many dishes, including in this simple, yet delicious side salad. Enjoy!

Ingredients:

-1.5 lbs baby potatoes, halved

-2 shallots, halved and thinly sliced

-1/2 cup kalamata olives, pitted and halved

-1/2 cup good sheep feta cheese, crumbled

For dressing:

-1/2 cup plain Greek yogurt

-1/4 cup mayo

-2 tsp freshly squeezed lemon juice

-1 tsp Dijon mustard

-1 tsp salt

-1 tsp pepper

-1 tsp dried dill

Directions:

Boil potatoes until fork tender. Set aside and let them cool completely. 

Add to the salad bowl and mix with the shallots, olive, and cheese. Give it a good, but gentle stir.

Quickly whisk the dressing ingredients and pour over the salad. Mix well. Enjoy! YUM!