Tzatziki Potato Salad

Adapted from SmittenKitchen

Note. Some great additions to this potato salad include crumbled feta, green olives, or chopped fresh mint. Play around!


Serves 6 as a side

2 lbs / 900 gr potatoes, peeled and cut into half-inch cubes

1 cup plain Greek yogurt

2 tablespoons sour cream

2 tablespoons mayonnaise (make your own paleo mayo with this recipe)

Juice of half lemon

1 tablespoon white wine vinegar

1 tablespoon minced fresh dill

1 medium garlic clove, minced

1 teaspoon fine grain salt

Freshly ground black pepper

1 cucumber, unpeeled but quartered lengthwise, seeds removed


Put potato cubes in a large saucepan, cover with cold water, and add salt.

Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.

Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.

In the meantime, in a large bowl, stir together Greek yogurt, sour cream, mayonnaise, lemon juice, vinegar, dill, garlic, salt, and ground black pepper.

Grate the cucumber on box grater (or your food processor) and try to remove some of the excess liquid by squeezing out handfuls or pressing it in a mesh sieve with the back of a spoon.

Add cucumber to yogurt mixture.

Once potatoes are cool add to yogurt mixture and stir to coat. Take a taste and adjust seasoning as needed.

Serve or keep in the fridge up to three days.