A twist on the traditional potato salad, this variation is packed with cucumber, red onion, kalamata olives, and tossed in a creamy tzatziki sauce. Quick and tasty, it is perfect for a summer barbecue or celebration! Paleo and Whole30 friendly.
My grandparents had a huge farm in Western Kansas, and now my dad’s siblings live on and around the original farm. Both of my Aunts that live on the farm LOVE to garden, and have the most amazing fresh vegetables. One day I hope to have the kinds of gardens they have! I recently acquired some homegrown potatoes from my Aunt’s garden, and I fixated on one type of recipe: POTATO SALAD. There’s just something about summer and potato salad that go hand in hand. I decided I wanted to mix it up a bit since I’ve had traditional potato salad a few times already this summer, and I thought a greek variation would be good. I’m so glad I did! This potato salad is everything that is so wonderful about greek salad, with some potatoes thrown in. Super simple, light and fresh. PERFECT for summer!
I don’t know what it is, but lately I have been obsessed with dill. I love it so much! It is great as part of the creamy tzatziki sauce I used with this recipe, and I love it in homemade ranch dressing. So good! This salad is great after is has some time to sit, so make it a few hours or even a day ahead of time. The longer the flavors have to infuse into the potatoes, the better!Print
- 8 medium russet potatoes or white sweet potatoes, peeled and diced
- 1 medium cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, minced
- 1 small jar pitted kalamata olives, drained
- 8 oz feta cheese, crumbled (optional)
- Tzatziki Sauce
- 1 1/2 cup mayo
- 1 T lemon juice
- 1–3 T plant based milk (I used unsweetened almond milk)
- 2 tsp dried dillweed
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Put potatoes in a pot and cover with water. Boil until slightly tender, about 10 minutes. Don’t overcook them or they will get mushy! Allow the potatoes to cool. Make the tzatziki sauce by whisking all the ingredients together until well combined. Adjust the seasonings to taste, and add a little more almond milk if it is too thick. You want the sauce to be pourable. Mix together the cooled potatoes with the rest of the salad ingredients and pour the sauce over the top. Mix it just until combined. Refrigerate for a few hours or overnight. Enjoy!