Tzatziki Potato Salad with Kalamata Olives! A fresh, lighter take on a summer favorite, this potato salad features flavors found in tzatziki, a Mediterranean yogurt-based sauce that’s often served as a dip or in accompaniment to grilled meats. Salty Kalamata olives and feta cheese give the classic summertime side dish a new spin that will keep everyone coming back for more.
I’m a pretty terrible summertime barbecue guest. I mean, I mind my manners and never show up empty handed. I don’t get handsy after a few glasses of rosé or double dip my nibbled veggies in the communal bowl of ranch. It’s just that… well, I don’t care for many of the food staples of summertime grilling.
Hot dogs and hamburgers aren’t something you’ll find on my plate {although I have been known to show up with my own veggie burgers to toss onto the grates}, so I usually gravitate to the side dishes because they tend to have more options for me. But it just so happens that a lot of summer’s most popular sides happen to be things that I never really took a liking to: Deviled eggs. Cole slaw. Potato Salad. I don’t know what it is, but so many of the classics never appealed to me. {There are, of course, exceptions to every rule and rarely I’ll find a version of these foods that is too good to pass up.}
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 with Kalamata Olives!
Yes, I realize the irony in giving an All-American side a Mediterranean makeover, but sometimes it’s good to get adventurous and try something new!
Some of my absolute favorite flavors are those found in Greek and Mediterranean cuisine, so I infused them into this upgraded version of classic potato salad. I’ve swapped out the mayo-based dressing found in traditional potato salad with a lighter, Greek yogurt-based mixture inspired by tzatziki sauce that is bursting with flavor. Fresh dill and lemon juice add a bright, zesty pop with garlic coming in strong and ensuring that things aren’t bland. {I only added one large clove to mine, but garlic lovers, feel free to amp it up. Serve with a side of mints.} Crumbled feta cheese and chopped kalamata olives deliver a salty kick, while chopped cucumber adds a nice cool crunch.
Truth be told, I like my summer calories best in the form of chilled wine and gooey s’mores, but now that this Tzatziki Potato Salad is on the menu, I see myself taking a few more trips to the food table.
So, don’t hold back on the cookout invites this summer… I may be a pain to feed, but did I mention I never show up empty handed? 😉
Tzatziki Potato Salad with Kalamata Olives
Ingredients
- 2 pounds small yellow potatoes diced into about 1 inch pieces
- 1/2 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}
- 1/4 teaspoon salt
- 1 cup chopped cucumber
- 1/3 cup chopped Kalamata olives
- 1/4 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.
