When I saw the theme of today’s #SundaySupper, I immediately thought of making this cool, summery, potato salad with delicious tzatziki sauce, salty kalamatas and tangy feta. Oh yeah. Greek Style Potato Salad does taste THAT good.
Today#SundaySupper is celebrating all things potato salad related. They’re highlighting the Idaho Potato Recipe Contest for the Food & Wine Conference 2014. I have often talked about how I love potatoes. How can I not? I’m part Irish!! LOL
When I saw the theme of today’s post, I immediately thought of making this cool, Summery, potato salad with delicious tzatziki sauce, salty kalamatas and tangy feta. Oh yeah. It does taste THAT good. While I wasn’t one of the lucky #SundaySupper members to be selected to participate, I thought I could still participate in my own way; make the Greek Inspired Potato Salad, post the recipe, and let my readers know about #SundaySupper, the Food & Wine Conference, and the Idaho Potato Recipe Contest. Yeah, I know. That’s a lot of links in one sentence.
When I think of potato salad it’s your typical egg and potato, onions, maybe some olives. I honestly LOVE my regular potato salad. And now I have a new favorite potato salad. I’m not sure if it was because we were hungry or it tasted fabulous; maybe a little of both. We both noshed on this while the burgers were cooking. The cucumber and dill are so tasty with the red gold Klondike potatoes. The egg? Well, it’s one of those things with me. I have to have egg in there. *shrugs*
#SundaySupper has a range of potato salads offering up today. There are some typical side salads and some main dish salads! I’ve had potatoes in a main dish salad, but I’ve never made a main dish potato salad. That’s something that will have to go on the “to do” list. Speaking of which…
I’ll have to leave you with this one last picture of this tasty potato salad as my “to do” list is getting longer as I sit here.
Greek Style Potato Salad
By Recipe by A Kitchen Hoor’s Adventures (@AKitchenHoor)
- 4 cups red potatoes, chopped
- 1/2 cup nonfat yogurt, plain
- 1/2 cup low fat mayonnaise
- 1/2 cup chopped cucumber, peeled and seeded
- 3 cloves garlic, large
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large hard boiled eggs, diced
- 1 cup diced red onion
- 1/2 cup sliced Kalamata olives
- 2 cups sliced cucumber, peeled and seeded
- 1 cup diced (or crumbled) feta cheese
- 1 teaspoon dried dill
- salt and pepper to taste
- Place the potatoes in a pot of cold water and bring to a boil. Cook until fork tender then drain and place in a cold water bath or rinse with cold water and refrigerate overnight.
- Combine the next six ingredients (yogurt through pepper) in a food processor and process until smooth and creamy, about 1 to 2 minutes.
- Combine the potatoes with the remaining ingredients (eggs through salt and pepper) in a large mixing bowl. Add the yogurt dressing and stir to combine. Allow to sit 5 or 10 minutes or overnight for best results.
- Serve with Greek Style Hamburgers.