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Greek Potato Salad

  • Author: Kalee
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 16 1x



  • 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
  • 13 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


  1. 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!

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