Servings: 6

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Finnish Potato Salad


1 pound package Frieda’s Yellow Finnish Potatoes, cubed
2 zucchini, cut into bite-sized sticks
1 red or green bell pepper, seeded and cut into bite-sized strips
1 Cup sliced ripe olives
1 cup mayonnaise or salad dressing
1/3 cup plain yogurt
1 small clove garlic, minced
1 tablespoon fresh snipped Frieda’s Basil, or 1 teaspoon dried basil, crushed
1 tablespoon fresh snipped Frieda’s Chives, or teaspoon dried chives, crushed
Lettuce leaves


Cook potatoes in boiling water for about 8 minutes or until just tender; drain. Rinse in cold water several times; drain again. Toss potatoes gently with zucchini, pepper pieces, and olives. In a small bowl combine the mayonnaise or salad dressing, yogurt, garlic, and herbs. Spoon over salad and toss gently to coat with dressing. Cover and chill until serving time. Serve on a lettuce-lined platter; garnish with fresh herbs or sliced olives.