Instructions
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1
Peel the potatoes and cut them into bite-sized cubes.
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2
Add the diced potatoes to a pot of boiling water, cover, and boil until fork-tender.
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3
Drain the cooked potatoes thoroughly and let them cool.
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4
Halve the cucumber lengthwise, scrape out the seeds, and dice it along with the cooked carrot and the red and green bell peppers.
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5
Finely chop the fresh parsley and slice the green onions.
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6
In a large salad bowl, combine the cooled potatoes, bell peppers, carrots, cucumber, parsley, and green onions.
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7
Add the Greek yogurt, mayonnaise, lemon juice, olive oil, honey, salt, and black pepper to the bowl.
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8
Toss gently until all the ingredients are evenly coated with the dressing.
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9
Transfer to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.
