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If you are tired of mayonnaise-laden potato salad recipes, try this delicious, Mediterranean-inspired version.

The recipe includes Tzatziki sauce, fresh herbs, pancetta, hard-boiled eggs, and briny olives, among other things.

Ingredients

  • 2 Tbsp olive oil
  • 1 medium-sized yellow onion, small dice
  • 1 small cucumber, peeled, cut in half, seeds removed, flesh cut small dice.
  • 1 tsp kosher salt
  • 1.5 cups full-fat Greek yogurt
  • ½ clove of garlic, fined mined
  • 1 lemon Juice
  • ¼ cup fresh mint, finely chopped
  • ½ cup fresh parsley, finely chopped
  • ¼ tsp ground cayenne pepper
  • 32oz baby Yukon Gold potatoes, or any waxy high-moisture potato like red bliss
  • 8 eggs, hardboiled, peeled, and cut into quarters
  • 4oz cooked pancetta, small dice
  • 1 cup pitted green olives, roughly chopped
  • Salt & freshly-ground black pepper, to taste.
  • A drizzle of extra virgin olive oil, as garnish
  • ¼ cup fresh chives, finely sliced, as garnish

Instructions

  • Cook a diced onion in olive oil over medium heat until the onion is fully cooked and completely translucent and beginning to take on color.
  • Remove onions from pan and allow them to cool to room temperature.
  • Salt the diced cucumber and allow to sit for 10 minutes.
  • Drain excess water from salted cucumber, squeezing the cucumber out in your hands over a bowl to remove as much liquid as possible.
  • Combine the 1.5 cups Greek yogurt with the drained salted cucumber and the cooked onion from earlier.
  • Add the garlic, lemon juice, mint, parsley, and cayenne pepper and stir to combine well. This mixture will serve as the sauce base for your potato salad.
  • Boil baby Yukon Gold or Red Bliss potatoes in salty water until they are completely tender.
  • Remove potatoes from hot water and cut into bite-sized chunks.
  • Mix hot boiled potatoes with the sauce and stir to combine.
  • Allow the potatoes to cool for roughly 15 minutes.
  • Combine the sauced potatoes with the hardboiled eggs, cooked pancetta, and pitted green olives.
  • Season with salt & freshly-ground black pepper.
  • Serve with a drizzle of olive oil and a heavy sprinkling of chives on top.

Notes

This can be a large side dish for a party or even an entrée for lunch. You can easily prepare this a day in advance of serving it.