Greek Island Potato Salad

1  lb.		small potatoes
5		cherry tomatoes sliced in 0.5
1  cup		medium cucumber sliced
1  cup		chopped parsley
1  tablespoon		small chopped onion
1  tablespoon		capers
1/10  tablespoon		For the dressing
1  tablespoon		Sunflower Seeds - Dried, Kernels
1  teaspoon		red wine vinegar reeses
1  teaspoon		red wine vinegar
2  teaspoons		lemon juice
1/4  cup		olive oil
2  tablespoons		Greek strained yogurt

Tip: Click on the ingredient links to learn the nutritional information for all the Greek Island Potato Salad ingredients. The serving size for any ingredient in Greek Island Potato Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wash potatoes. Place in a pot with cold water and bring to a boil. Lower heat and simmer for about 20 minutes until potatoes are fairy easy to pierce. Strain in a colander. Let them cool off and then slice them (skin will come off easily). Place in a large bowl and set aside.
Make the dressing by mixing first the vinegar with the lemon juice, then whisk in the olive oil and at the end add the yogurt ,mixing until smooth.
Add the cherry tomatoes, cucumber, chopped parsley and onion to the potatoes and gently mix. Add the dressing and mix, making sure all the ingredients are covered with the dressing.
Cover and refrigerate for about 2 hours.
Before serving sprinkle with the capers.
Add salt and pepper as needed.