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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!
Prep Time10 mins
Cook Time20 mins
Refrigerate3 hrs
Total Time3 hrs 30 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 6 servings
Author: The Kitchen Prep


  • 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
  • cup chopped Kalamata olives
  • ¼ cup crumbled feta cheese


  • 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.


  • 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
  • Vegan: Use a plant-based Greek yogurt and feta cheese alternative.