Yield: 4-6 servings
2 lbs Yukon gold potatoes, peeled, cut in ¾ inch cubes
¾ cup Plain Greek style yogurt
2 Tbsp Mayonnaise
1 each Serrano chile, seeds removed, minced
To taste Lemon, juice and zest
3 Tbsp Mint, roughly chopped
1 Tbsp Dill, sliced
To taste Kosher salt & freshly ground black pepper
2 each Cucumbers, cut in ½ inch cubes
¼ cup Kalamata olives, quartered
¼ cup Feta cheese, crumbled
1. Bring a pot of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes; drain. Shake off excess water, spread out on a baking sheet and cool.
2. In a large mixing bowl, whisk together the yogurt, mayonnaise, chile, lemon, mint and dill. Season with salt and pepper.
3. Fold the potatoes into the dressing, followed by the cucumbers and the olives. Check seasoning again, it may need more salt, pepper and lemon. Chill well. Sprinkle with feta before serving.
• Can be garnished with bibb lettuce leaves and halved cherry tomatoes