Tzatziki Potato Salad Recipe

Introduction

This Tzatziki Potato Salad brings a fresh, tangy twist to a classic side dish. Combining creamy Greek yogurt with crisp cucumbers and aromatic dill, it’s perfect for summer gatherings or a flavorful weeknight meal.

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 season with 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: Meanwhile, in a large bowl, combine the Persian cucumbers, chopped dill pickles, dill, red onion, grated garlic, lemon zest, lemon juice, sugar, MSG if using, black pepper, Greek yogurt, and mayonnaise. Stir well to create the dressing.
3. Step 3: When the potatoes are cooked, drain them well and add to the bowl while still hot. Gently fold the potatoes into the dressing until everything is well combined. Let the salad cool to room temperature.
4. Step 4: Before serving, sprinkle the salad with smoked paprika if desired for a touch of color and smoky flavor.

Tips & Variations

• Use Yukon gold potatoes for a creamier texture, or fingerling potatoes for a colorful presentation.
• Replace dill pickles with capers for a briny, slightly different flavor profile.
• For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative and omit mayonnaise or use a vegan version.
• Add chopped fresh mint or parsley for an extra herbaceous note.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. For best texture, consume within 24 hours. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this potato salad in advance?

Yes, you can prepare the salad a few hours ahead and refrigerate it. Just add the potatoes to the dressing once they’ve cooled to maintain the best texture.

What can I use instead of MSG?

If you prefer to skip MSG, simply omit it from the recipe. The combination of lemon, garlic, and dill still provides plenty of flavor.

Tzatziki Potato Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

This Tzatziki Potato Salad is a refreshing twist on the classic potato salad, combining tender baby red potatoes with a tangy Greek yogurt-based tzatziki dressing. Flavored with fresh dill, garlic, lemon, and crunchy cucumbers and pickles, it’s a vibrant and cooling side dish perfect for summer gatherings or as a light accompaniment to grilled meats.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 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

Vegetables & Herbs

• 2 Persian cucumbers, chopped
• 1/2 cup chopped dill pickles
• 1/4 cup freshly chopped dill
• 1/2 cup diced red onion

Dressing

• 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

Garnish

• Smoked paprika, for garnish (optional)

Instructions

1. Cook the potatoes: In a large pot, cover the halved baby red potatoes with water and add 2 teaspoons of kosher salt. Bring the water to a boil over high heat and cook the potatoes until they are easily pierced with a knife, about 12 to 15 minutes.
2. Prepare the dressing: While the potatoes cook, combine the chopped Persian cucumbers, chopped dill pickles, freshly chopped dill, diced red onion, grated garlic, lemon zest, lemon juice, granulated sugar, optional MSG, black pepper, Greek yogurt, and mayonnaise in a large bowl. Stir thoroughly to create the tzatziki-style dressing.
3. Combine potatoes and dressing: Drain the cooked potatoes well and immediately add them to the bowl with the dressing while they are still hot. Gently fold the potatoes into the dressing, ensuring they are well coated. Allow the salad to cool to room temperature so the flavors meld together.
4. Garnish and serve: Just before serving, optionally garnish the potato salad with a sprinkle of smoked paprika for color and a hint of smoky flavor.

Notes

• Use baby red potatoes for their tender texture and flavorful skin.
• MSG is optional and can be omitted if desired without affecting the overall taste significantly.
• Make sure to fold the potatoes gently to avoid breaking them up.
• This salad can be served chilled or at room temperature.
• For a dairy-free version, substitute Greek yogurt and mayonnaise with plant-based alternatives.

Keywords: Tzatziki Potato Salad, Greek potato salad, baby red potatoes, Greek yogurt salad, cucumber potato salad, summer side dish