June 22, 2021
Greek Lemon Potato Salad
Place diced potatoes in a large pot of lightly salted water, cook until tender, yet hold their shape. Drain, place in a bowl and allow to cool. Add olives, scallions, and oregano. In a small bowl, combine oil, balsamic, yogurt, salt and pepper. Mix well, pour over potatoes, and gently toss. Keep refrigerated until ready to serve.