GREEK POTATO SALAD
A twist on the traditional Greek 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.
Servings 16
Ingredients
- 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
Instructions
- 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!