Tzatziki Potato Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/tzatziki-potato-salad-recipe/
