Potato salad is a staple at summertime barbecues. While most American potato salad recipes have mayonnaise, celery and hard boiled egg, this Greek version is light and delicious. Baby potato halves are combined with vibrant fennel, and salty olives and feta cheese. While there is mayonnaise in this salad as well, the four tablespoons is just enough to bring the dish together. You can also use plain Greek yogurt.
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