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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/tzatziki-potato-salad-recipe/