crazy-good feta potato salad

Our recent trip to Asheville landed us at a great lunch spot, where we shared a side of feta potato salad.  (Actually, Mike shared HIS feta potato salad with ME!)  It was nothing shy of moan-worthy and all it took was a holiday weekend to lend me the inspiration to recreate it.  Here's my version.  The measurements are approximate for this one - sorry!  But with these simple, down home and affordable ingredients, who needs to be exact?

Feta Potato Salad

3 pound bag small red potatoes, scrubbed
1 cup mayo
1/3 cup fat-free Greek yogurt
6 ounces crumbled feta cheese
3-4 T. snipped chives
pinch of salt


Cook potatoes in boiling water until a knife goes in easily (about 20-25 minutes.)  Drain and cool.

In a large bowl, combine all other ingredients.  Cut potatoes into bite-sized pieces and drop into bowl containing dressing mixture.  Fold together and chill.  Garnish with a bit more snipped chives.

Enjoy the yumminess, but beware:  this stuff is addictive!