Tzatziki Potato Salad with Kalamata Olives

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.

Step 1

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.

Step 2

Make the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, garlic, dill and salt.

Step 3

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.

Step 4

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.

Step 5

See how to assemble  & full recipe in the post!

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