Tzatziki Potato Salad with Kalamata Olives
Tzatziki Potato Salad! A fresh, lighter take on a summer favorite, this potato salad features flavors found in Mediterranean tzatziki sauce!
Servings: 6 servings
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
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.
- Vegan: Use a plant-based Greek yogurt and feta cheese alternative.