Greek egg potato salad
Viral potato egg salad… but make it Greek!
If you've been seeing the viral potato egg salad all over your feed, this is my favourite Mediterranean twist on it. Think of everything you love about a classic Greek tzatziki—creamy Greek yogurt, fresh dill and mint, cucumber, lemon and salty feta—combined with buttery potatoes and perfectly jammy eggs.
The result is a fresh, creamy, high-protein potato salad that's light enough for summer lunches but satisfying enough to enjoy as a main meal. It comes together with just a handful of ingredients and is perfect for meal prep, picnics or scooping up with warm pita bread.
The secret is squeezing all the excess water out of the grated cucumber before mixing it into the yogurt. This keeps the dressing thick and creamy, just like a proper tzatziki. Soft-boiling the eggs for six minutes also gives you that rich, jammy yolk which melts beautifully into the yogurt as everything is mashed together.
I like leaving a few larger chunks of potato and egg rather than making it completely smooth. It gives every bite a little more texture while still keeping that creamy consistency that made the original recipe so popular.
Why You'll Love This Greek Potato Egg Salad
A healthier twist on the viral potato egg salad.
High in protein thanks to Greek yogurt and eggs.
No mayonnaise needed.
Fresh Mediterranean flavours with dill, mint, lemon and feta.
Perfect for meal prep and picnics.
Ready in less than 30 minutes.
Tips for the Best Greek Potato Egg Salad
Use full-fat Greek yogurt for the creamiest texture and richest flavour.
Don't skip squeezing the cucumber. Removing the excess water is the secret to a thick, authentic tzatziki-style dressing.
Cook the eggs for exactly 6 minutes for delicious jammy yolks that naturally enrich the dressing.
Leave some chunks. Avoid over-mashing the potatoes and eggs—larger pieces create a much better texture.
Serve chilled. Although delicious straight away, the flavours develop even more after 30 minutes in the fridge.
Add extra toppings. Kalamata olives, spring onions or toasted pine nuts all work beautifully.
🌱Vegetarian
🍽️ 1 portion
Ingredients
3 tbsp Greek yogurt
10g fresh dill and mint
1/2 lemon juice
35g milk
Salt and pepper
30g crumbled feta
3 soft boiled eggs
2 small potatoes
1/2 grated cucumber
Method
Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer immediately to a bowl of iced water, then peel once cooled.
Meanwhile, boil the peeled potatoes until fork tender. Drain and allow them to cool slightly.
Grate the cucumber using the coarse side of a box grater. Toss with ½ teaspoon kosher salt and leave for a few minutes. Transfer the cucumber to a clean tea towel, cheesecloth or a double layer of kitchen paper and squeeze out as much liquid as possible.
In a large bowl, combine the Greek yogurt, dill, mint, lemon juice, milk, salt and pepper until smooth.
Add the grated cucumber, crumbled feta, cooked potatoes and peeled eggs. Using a fork, gently mash everything together until creamy. Leave a few larger pieces of potato and egg for extra texture.
Finish with an extra sprinkle of feta, fresh herbs, a crack of black pepper and a drizzle of olive oil if you like. Serve immediately or chill until ready to enjoy.
FAQs and Tips
Can I make Greek potato egg salad ahead of time? Yes! This salad is perfect for meal prep and actually tastes even better after a few hours in the fridge as the flavours have time to develop. Store in an airtight container for up to 3 days.
Can I use mayonnaise instead of Greek yogurt? You can, but Greek yogurt gives the salad its signature tzatziki flavour while making it lighter and higher in protein. If you prefer, you can use half mayonnaise and half Greek yogurt.
What potatoes are best for potato salad? Waxy potatoes such as baby potatoes, Charlotte or Jersey Royals hold their shape best, but any small potatoes will work well in this recipe.
Why is my tzatziki dressing watery? The cucumber is usually the culprit. Make sure you squeeze out as much liquid as possible before mixing it with the yogurt.
Can I make this recipe without feta? Absolutely. The feta adds a salty, creamy bite, but the salad is still delicious without it.
Is this potato egg salad healthy? Yes. Made with Greek yogurt instead of mayonnaise, this Greek potato egg salad is naturally high in protein and lower in saturated fat than traditional creamy potato salads while still being incredibly satisfying.
Can I use 0% Greek yogurt? You absolutely can, that is my preferred choice for a higher protein alternative
How do I store it? Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a quick stir before serving, as a little liquid may naturally separate during storage.
