Greek Potato Salad
The classic Greek combination of lemony garlic tzatziki sauce is perfect tossed with cooked potatoes in this delicious Greek Potato Salad. Paired with feta cheese and Kalamata olives, it takes the potato salad to an epic salad for summer cookouts.
This fresh herb-filled potato salad is tangy, lemony, and full of flavor. There is a combination of grated cucumber in the tzatziki as well as crunchy chopped cucumbers that add a nice crunch.
Rather than using mayo in this potato salad, the addition of Greek yogurt makes it light and creamy and you get the benefits of probiotics from the yogurt.
In addition to the Greek yogurt, by adding Kalamata olives and feta cheese to the potato salad you are adding more Mediterranean-inspired flavors to the dish and amping up the flavor profile.
Ingredients
- 2 pounds small potatoes, washed and halved
- 1 English cucumber, half grated, half quartered
- 1 cup full-fat Greek yogurt
- olive oil
- 1 whole lemon, zested and juiced
- 3 cloves garlic, minced
- salt and pepper
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons chives, minced
- 1 cup Kalamata olives, halved
- 1 cup feta cheese
How to Make Greek Potato Salad
Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12 to 15 minutes until just tender. Drain and allow to cool for 5 to 8 minutes.
Grate the cucumber and squeeze out the moisture.
In a large bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, salt, pepper, and minced garlic. Stir well until combined.
Add the cooled potatoes to the bowl along with the quartered cucumbers, fresh mint, dill, chives, lemon zest, Kalamata olives, feta cheese and stir to mix.
Ingredients
- 2 pounds small potatoes washed and halved
- 1 English cucumber half grated, half quartered
- 1 cup full-fat Greek yogurt
- olive oil
- 1 whole lemon zested and juiced
- 3 cloves garlic minced
- salt and pepper
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh mint chopped
- 2 tablespoons chives minced
- 1 cup Kalamata olives halved
- 1 cup feta cheese
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12 to 15 minutes until just tender. Drain and allow to cool for 5 to 8 minutes.
- Grate the cucumber and squeeze out the moisture.
- In a large bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, salt, pepper, and minced garlic. Stir well until combined.
- Add the cooled potatoes to the bowl along with the quartered cucumbers, fresh mint, dill, chives, lemon zest, Kalamata olives, feta cheese and stir to mix.
What to Serve With Greek Potato Salad
Greek Chicken Gyros Recipe With Tzaziki Sauce
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