Greek Style Potato Salad is a cool, summery, potato salad with delicious tzatziki sauce, salty kalamatas and tangy feta. Oh yeah. Greek Style Potato Salad does taste THAT good.
Today I am celebrating all things potato salad related. I have often talked about how I love potatoes. How can I not? I’m part Irish!! LOL
When I saw this week’s theme, I immediately thought of making this cool, summery, potato salad with a delicious tzatziki sauce, salty kalamatas, and tangy feta. Oh yeah. It does taste THAT good.
I think someone mentioned making a Greek potato salad at some point in time. At least that’s what I remember I the deep dark recesses of my brain. That got my creative juices flowing of just what you would put in a Greek potato salad. Olives, duh. Cucumber a must then probably some dill and oregano. You see how the brain works? At least my brain.
And you have to make Greek potato salad with Feta. Because, well Feta, is synonymous with all things Greek. At least that’s how it works in my head. That salty and crumbled goodness not only adds flavor but great texture to this potato salad.
What do you need to counter all that salty goodness from the Feta and olives? Well, you have to make this Greek potato salad with yogurt. It’s the creamy base that binds all these Greek flavors together. The cool cucumber, crisp onions, salty olives and cheese, and the dill. It’s a Greek potato recipe that you will make time and time again.
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*
The only thing that would make this more Greek would be some artichoke hearts. So, feel free to add those if you want. At this point, I’ve released this recipe into the world to be used as inspiration for your own version of Greek style potato salad. It’s definitely something different to add to your cookout table.
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.
- 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.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 210Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 52mgSodium 390mgCarbohydrates 24gFiber 2gSugar 4gProtein 7g