Tzatziki Potato Salad Recipe

Introduction

This Tzatziki Potato Salad offers a refreshing twist on a classic favorite, combining creamy Greek yogurt with fresh herbs and a hint of lemon. Perfect for summer gatherings or as a light side dish, it’s flavorful, tangy, and easy to prepare.

Ingredients

• 1 1/2 lb. baby red potatoes, halved
• 1 tbsp. kosher salt, divided
• 2 Persian cucumbers, chopped
• 1/2 cup chopped dill pickles
• 1/4 cup freshly chopped dill
• 1/2 cup diced red onion
• 2 cloves garlic, grated
• Zest of ½ lemon
• 2 tbsp. lemon juice
• 1 tsp. granulated sugar
• 1/4 tsp. MSG (optional)
• 1/2 tsp. freshly ground black pepper
• 2/3 cup whole plain Greek yogurt
• 2 tbsp. mayonnaise
• Smoked paprika, for garnish (optional)

Instructions

1. Step 1: In a large pot, cover the halved potatoes with water and add 2 teaspoons of kosher salt. Bring to a boil and cook until the potatoes are easily pierced with a knife, about 12 to 15 minutes.
2. Step 2: While the potatoes cook, combine the cucumbers, dill pickles, dill, red onion, garlic, lemon zest, lemon juice, sugar, MSG (if using), black pepper, Greek yogurt, mayonnaise, and 1 tablespoon kosher salt in a large bowl. Stir until well mixed.
3. Step 3: Once the potatoes are cooked, drain them well and add them to the bowl while still hot. Gently fold the potatoes into the dressing until everything is thoroughly combined. Allow the salad to cool to room temperature.
4. Step 4: Before serving, garnish with a sprinkle of smoked paprika if desired for a subtle smoky flavor and vibrant color.

Tips & Variations

• For extra creaminess, add a little more mayonnaise or a drizzle of olive oil.
• Try adding chopped fresh mint for an additional fresh herbal note.
• If Persian cucumbers are unavailable, use English cucumbers for a similar texture and mild flavor.
• Omit MSG if you prefer; the potato salad will still have great depth of flavor.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if the dressing separates. This salad is best served chilled or at room temperature and should not be frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. Let it come to room temperature before serving to enhance the flavors.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, you can use plain regular yogurt strained through a cheesecloth to thicken it, or use sour cream for a slightly different but delicious creamy base.

Tzatziki Potato Salad Recipe

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4.8 from 98 reviews

Tzatziki Potato Salad is a refreshing and creamy side dish that blends tender baby red potatoes with a tangy, herb-infused Greek yogurt dressing inspired by classic tzatziki flavors. This salad features crunchy cucumbers, dill pickles, fresh dill, and a hint of lemon, making it perfect for summer gatherings or as a flavorful accompaniment to grilled meats.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 1 1/2 lb. baby red potatoes, halved
• 1 tbsp. kosher salt, divided

Dressing & Mix-ins

• 2 Persian cucumbers, chopped
• 1/2 cup chopped dill pickles
• 1/4 cup freshly chopped dill
• 1/2 cup diced red onion
• 2 cloves garlic, grated
• Zest of ½ lemon
• 2 tbsp. lemon juice
• 1 tsp. granulated sugar
• 1/4 tsp. MSG (optional)
• 1/2 tsp. freshly ground black pepper
• 2/3 cup whole plain Greek yogurt
• 2 tbsp. mayonnaise
• Smoked paprika, for garnish (optional)

Instructions

1. Cook Potatoes: In a large pot, cover the halved baby red potatoes with water and season with 2 teaspoons of kosher salt. Bring to a boil over medium-high heat and cook for 12 to 15 minutes, or until the potatoes can be easily pierced with a knife.
2. Prepare Dressing: While the potatoes cook, in a large bowl, combine the chopped Persian cucumbers, chopped dill pickles, freshly chopped dill, diced red onion, grated garlic, lemon zest, lemon juice, granulated sugar, optional MSG, freshly ground black pepper, whole Greek yogurt, and mayonnaise. Stir until all ingredients are well mixed.
3. Mix Potatoes with Dressing: Once potatoes are cooked, drain them thoroughly and immediately add them to the bowl with the dressing while still hot. Gently fold the potatoes into the dressing until fully combined, allowing the flavors to meld.
4. Cool and Garnish: Let the potato salad cool to room temperature or chill in the refrigerator before serving. Just before serving, optionally garnish with a sprinkle of smoked paprika for color and a subtle smoky flavor.

Notes

• Use baby red potatoes for their firm texture and flavor that holds well in salads.
• MSG is optional but adds umami depth—can be omitted if preferred.
• Adjust lemon juice and zest according to taste for brightness.
• For a lighter version, substitute mayonnaise with extra Greek yogurt.
• Can be served chilled or at room temperature.
• Best consumed within 2 days for optimal freshness.
• Ensure potatoes are drained well to avoid sogginess in the salad.

Keywords: potato salad, tzatziki, Greek yogurt salad, baby red potatoes, summer side dish, creamy salad, cucumber salad