Description
Tzatziki Potato Salad is a refreshing take on the classic potato salad. Traditional potato salad is usually made with creamy mayo-based dressing, but this version replaces it with the tzatziki sauce, a cool and tangy Greek yogurt-based dressing. This not only adds a creamy texture but also infuses the salad with the Mediterranean flavors of cucumber, dill, and garlic. It’s an excellent side dish, perfect for warm weather.
Ingredients
Scale
- 2 lbs baby potatoes (Yukon gold or red), halved
- 1¼ cups plain Greek yogurt
- 1 English cucumber, grated and drained
- 3 cloves garlic, finely minced
- 2 tbsp fresh lemon juice
- ½ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional)
- 5 green onions, sliced
- 1 tbsp extra virgin olive oil
- Salt & pepper to taste
- Optional garnish: lemon zest, crumbled feta, extra dill
Instructions
- Boil the Potatoes Place halved potatoes in a pot with salted water. Bring to a boil, then simmer until fork-tender (about 10–15 minutes). Drain and let cool.
- Make the Tzatziki Dressing In a bowl, combine yogurt, grated cucumber (squeeze out excess water), garlic, lemon juice, dill, parsley, mint, olive oil, salt, and pepper. Mix until creamy.
- Assemble the Salad In a large bowl, gently fold the cooled potatoes into the tzatziki dressing. Add green onions and toss to coat evenly.
- Chill & Serve Refrigerate for at least 1 hour to let flavors meld. Garnish with lemon zest, feta, or extra herbs before serving.
Notes
For extra flavor, sprinkle some chopped fresh dill or crumbled feta on top. Serve chilled as a side with grilled meats or fresh pita for a Mediterranean-inspired meal!
- Prep Time: 15min
- Cook Time: 20min
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1cup
- Calories: 180kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: Low
Keywords: Greek potato salad, Mediterranean potato salad