Tzatziki Potato Salad Recipe

Introduction

This Tzatziki Potato Salad offers a refreshing twist on a classic side dish, combining creamy Greek yogurt and tangy dill for vibrant flavor. Perfect for summer gatherings or as a tasty companion to grilled meats, it’s both easy to make and delightfully satisfying.

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 tender and easily pierced with a knife, about 12 to 15 minutes.
2. Step 2: While the potatoes cook, combine the chopped cucumbers, dill pickles, freshly chopped dill, diced red onion, grated garlic, lemon zest, lemon juice, sugar, optional MSG, black pepper, Greek yogurt, mayonnaise, and remaining salt in a large bowl. Stir thoroughly to create the dressing.
3. Step 3: Drain the cooked potatoes well, then add them to the bowl while still hot. Gently fold the potatoes into the dressing until everything is evenly combined. Allow the salad to cool to room temperature.
4. Step 4: Before serving, sprinkle smoked paprika over the salad for a subtle smoky flavor and colorful garnish, if desired.

Tips & Variations

• Use fingerling potatoes instead of baby red potatoes for a slightly different texture and shape.
• Add chopped fresh mint for an extra refreshing note.
• For a dairy-free version, substitute Greek yogurt and mayonnaise with vegan alternatives.
• Make the salad a few hours ahead to let the flavors meld together beautifully.
• If you don’t have MSG, simply omit it; the salad will still taste great.

Storage

Store the Tzatziki Potato Salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled or at room temperature. When ready to serve, give it a gentle stir and add a splash of lemon juice if needed to brighten the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers will work fine. Just be sure to remove the seeds if they are large to avoid excess moisture in the salad.

Is it possible to make this salad ahead of time?

Absolutely! Preparing the salad a few hours in advance allows the flavors to develop fully. Just keep it refrigerated until you’re ready to serve.

Tzatziki Potato Salad Recipe

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4.7 from 142 reviews

This Tzatziki Potato Salad combines tender baby red potatoes with a refreshing Greek yogurt-based dressing infused with cucumbers, dill, garlic, and lemon. A vibrant twist on classic potato salad, it offers a creamy, tangy, and herbaceous flavor profile perfect for summer gatherings or as a flavorful side dish.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• 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 and 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 tablespoons lemon juice
• 1 teaspoon granulated sugar
• 1/4 teaspoon MSG (optional)
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup whole plain Greek yogurt
• 2 tablespoons mayonnaise
• Smoked paprika, for garnish (optional)

Instructions

1. Cook the Potatoes: In a large pot, add the halved baby red potatoes and cover them with water. Season the water with 2 teaspoons of kosher salt. Bring the water to a boil over high heat, then reduce the heat slightly to maintain a gentle boil 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 remaining ingredients—including chopped Persian cucumbers, dill pickles, fresh dill, diced red onion, grated garlic, lemon zest, lemon juice, sugar, optional MSG, black pepper, Greek yogurt, and mayonnaise—in a large bowl. Stir well to create the creamy tzatziki-inspired dressing.
3. Combine Potatoes and Dressing: When the potatoes are cooked, drain them thoroughly. Add the hot potatoes directly into the bowl with the dressing. Gently fold the potatoes into the dressing until everything is well coated and combined. Allow the salad to cool to room temperature, letting the flavors meld as it cools.
4. Garnish and Serve: If desired, sprinkle smoked paprika over the top of the salad before serving to add a hint of smoky flavor and vibrant color.

Notes

• Using baby red potatoes ensures a tender texture and quicker cooking time.
• For a tangier flavor, increase the amount of lemon juice or add a splash of vinegar.
• MSG is optional but enhances the umami flavor.
• This salad can be served immediately warm or chilled in the refrigerator for a few hours for deeper flavor.
• For a dairy-free version, substitute Greek yogurt and mayonnaise with plant-based alternatives.
• Smoked paprika garnish adds color and subtle smoky taste but can be omitted.

Keywords: Tzatziki, Potato Salad, Greek Recipe, Summer Salad, Greek Yogurt, Baby Red Potatoes, Dill, Cucumber, Side Dish