Greek Potato Salad – A twist on the traditional paleo 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.
Mix up your classic Potato Salad Recipe with this Greek Potato Salad
There’s just something about a delicious Greek potato salad. I decided I wanted to mix it up a bit since I’ve had traditional potato salad a few times already this year, and I thought a greek variation would be good. I’m so glad I did! This Greek potato salad is everything that is so wonderful about greek salad, with some potatoes thrown in. Super simple, light and fresh. PERFECT for the upcoming summer months.
Tips for making this Greek potato salad:
- Make this ahead of time and allow it to sit in the fridge for at least a few hours before serving – this allows all the herbs to flavor the salad, and makes a big difference in taste!
- If you wanted to make this ahead of time, you could make it the day before and allow it to sit in the fridge overnight.
- Feel free to sub in any veggies you like – bell peppers would be another good addition!
- All Paleo Mayo is not created equal – some have a strong aftertaste. Here is my favorite egg-free mayo.
Other recipes you might like:
We love recipes loaded with fresh vegetables around here. Try some of our other warm-weather favorite recipes:
- Best Summer Salad – Try this salad and load it up with your favorite veggies.
- Breakfast Salad – A roasted vegetable breakfast salad is a great way to begin your mornings.
- Brussels Sprouts & Bacon – Just a little roasted vegetables will help clean you out. Try this recipe that’s delicious and super easy to make!
GREEK POTATO SALAD
- 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 – not Paleo compliant)
- 1 1/2 cup Paleo or egg-free 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 sea 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!
- Make the tzatziki sauce by whisking togerther the Paleo or egg free mayo, lemon juice, milk, dillweed, garlic powder, sea salt and black pepper. Mix until well combined. Adjust the seasonings to taste, and add a little more almond milk if it is too thick.
- 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!