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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.

Ingredients

Scale

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

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