Tzatziki Potato Salad! A fresh, lighter take on a summer favorite, this potato salad features flavors found in tzatziki sauce. Salty Kalamata olives and feta cheese give the classic summertime side dish a new spin that will keep everyone coming back for more.
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It's interesting that many of summer's "salads" are actually super heavy, rich and un-salad-like, especially when the weather and circumstances {i.e. beach and poolside gatherings in minimal clothing} sort of call for things of a lighter and more refreshing nature.
So, I decided to take matters into my own hands and come up with a potato salad that actually tastes like summer: Tzatziki Potato Salad!
This Greek-inspired potato salad is full of bold flavor! Creamy Greek yogurt stands in for mayonnaise and pairs perfectly with fresh herbs and lemon, refreshing cucumbers and salty feta and Kalamata olives in this upgraded version of a summer favorite.
Looking for more Mediterranean-inspired summer dishes? Try my Whipped Feta Dip, Grilled Greek Shrimp Pitas , Mediterranean Quinoa Salad, or Easy Greek-Style Cheese Ball!
This recipe is naturally gluten-free and vegetarian and can be made vegan. (See Variations & Substitutions)
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Ingredients
- Potatoes. I used yellow potatoes, but you can use your favorite kind.
- Greek yogurt. This is the secret to making this potato salad creamy without being overly heavy and rich! This no mayonnaise potato salad may also appeal to people who don't care for mayo!
- Lemon juice
- Garlic. Feel free to add as much as you like!
- Fresh dill. I like fresh dill best in cold recipes, but if you don't have any, you may use dried dill instead.
- Sea salt. Remember that Kalamata olives and feta cheese are salty, so use extra salt sparingly.
- Cucumber. I chopped mine into small cubes, but using a box grater would also be a good way to add it in. Cucumber can release a lot of liquid, so you may want to wring it out in a clean kitchen towel or nut milk bag before adding it in to avoid the potato salad getting overly watery.
- Kalamata olives. Regular black olives would work here, too, but I love the richness of Kalamata olives!
- Feta cheese. If you don't care for feta, you can omit or use another crumbly cheese.
Instructions
This potato salad comes together quickly and can be made ahead! It's a perfect dish to take to summer barbecues and cookouts. Here's how I make it:
Boil Potatoes
Place your chopped potatoes in a large pot of cool, salted water over high heat. Bring the water to a boil, then reduce the heat to medium-high and allow it to boil until the potatoes are fork-tender, about 10-12 minutes.
Drain and allow to cool completely, if possible.
Tip: Potatoes will continue to cook and soften a little bit after you remove them from the water, so try not to overcook them! To stop potatoes from cooking completely, you can "shock" them by tossing them into an ice water bath immediately after boiling.
Make the Dressing
In a small bowl, whisk together Greek yogurt, lemon juice, garlic, dill and salt.
Bonus Tip: If you're short on time, you can use ½ to ¾ cup prepared, store-bought tzatziki as a time-saving shortcut!
Assemble
Place the cool potatoes in a large bowl and pour the yogurt mixture over the top. Mix gently to coat -- be careful not to break the potatoes up too much.
Gently fold in the chopped cucumber, olives and feta cheese.
Cover with plastic wrap (or scoop into an airtight container).
Refrigerate the Tzatziki Potato Salad for 3-4 hours or until chilled before serving, if possible, to allow the flavors to marry. I find that it's even better the day after preparing it!
FAQ's
Tzatziki is a Mediterranean dip or spread made of strained yogurt, cucumbers, garlic, lemon juice, and herbs. It's great as a snack served with pita chips or on sandwiches, wraps and burgers!
Yes! In fact, it's better when you're able to let it chill in the fridge for a few hours or overnight to let the flavors marry.
Stored in an airtight container in the refrigerator, it is good for 4-5 days.
Variations & Substitutions
Want to mix things up and try a spin on this potato salad? Try these variations!
- Experiment with different types of potatoes and see which you like best! Red skinned potatoes or fingerlings would be a good choice.
- Add other veggies like roasted red peppers or bell peppers, chopped zucchini or spinach for a boost of vitamins
- Use store-bought Greek dressing instead of tzatziki for an oil-based version that isn't creamy.
Diet-Specific Substitutions
This recipe is naturally gluten-free and vegetarian (just check the brand of feta cheese you use to make sure it doesn't contain rennet).
- Vegan: Use a plant-based Greek yogurt and feta cheese alternative.
Tzatziki Potato Salad with Kalamata Olives
Ingredients
- 2 pounds small yellow potatoes diced into about 1 inch pieces
- ½ cup Greek yogurt {I used 2%}
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced or grated
- 1 tablespoon finely chopped fresh dill {or 1 teaspoon dried dill weed}
- ¼ teaspoon salt
- 1 cup chopped cucumber
- ⅓ cup chopped Kalamata olives
- ¼ cup crumbled feta cheese
Instructions
- Cook potatoes: Place potatoes in a large pot of cool, salted water over high heat. Bring to a boil, then reduce to medium-high and allow to boil until the potatoes are fork-tender, about 10-12 minutes. Drain and allow to cool completely, if possible.
- Make the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, garlic, dill and salt.
- Place the cool potatoes in a large bowl and pour the yogurt mixture over the top. Mix gently to coat -- be careful not to break the potatoes up too much.
- Gently fold in the chopped cucumber, olives and feta cheese.
- Refrigerate for 3-4 hours before serving, if possible, to allow the flavors to meld.
Notes
- Experiment with different types of potatoes and see which you like best! Red skinned potatoes or fingerlings would be a good choice.
- Add other veggies like roasted red peppers or bell peppers, chopped zucchini or spinach for a boost of vitamins
- Use store-bought Greek dressing instead of tzatziki for an oil-based version that isn't creamy.
- Vegan: Use a plant-based Greek yogurt and feta cheese alternative.