Ingredients
2 pounds baby Dutch yellow potatoes (3/4"), halved
1 English cucumber sliced into 1/2" medallions and then quartered
3 cloves garlic, minced
1¼ cup plain Greek yogurt (I used nonfat)
5 green onions, chopped (reserve 1 tablespoon for garnish)
1/2 cup fresh dill, chopped (reserve 1 tablespoon for garnish)
¼ cup fresh parsley, chopped
1 tablespoon fresh chopped mint
2 tablespoon fresh lemon juice
1 lemon zested (reserve 1 teaspoon for garnish)
1 tablespoon salt to cook the potatoes, plus ½ teaspoon
½ teaspoon pepper
1 tablespoon Extra Virgin Olive oil
Crumbled feta (optional)
Preparation
