Dinner

Tzatziki Potato Salad Recipe

Name: Tzatziki Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 1/2 lb. baby red potatoes, halved; 2 tsp kosher salt (for boiling); 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)

ByClara Bennett February 22, 2026February 22, 2026

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Introduction

Tzatziki Potato Salad is a refreshing twist on a classic side dish, blending creamy Greek yogurt with bright lemon and fresh dill flavors. This salad is perfect for summer barbecues or as a light, tangy accompaniment to your favorite grilled meals.

The dish shows a white bowl filled with potato salad made of halved small red and yellow potatoes covered in a creamy white dressing. The salad is mixed with small pieces of purple onion, green cucumber, and sprinkled with bright green dill leaves and a light dusting of reddish paprika. The potatoes have a soft, slightly rough skin with smooth creamy interiors visible. The bowl sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large pot, cover the potatoes with water and season with 2 teaspoons of kosher salt. Bring the water to a boil and cook the potatoes until they are easily pierced with a knife, about 12 to 15 minutes.
Step 2: Meanwhile, in a large bowl, stir together the cucumbers, dill pickles, chopped dill, red onion, grated garlic, lemon zest, lemon juice, sugar, MSG (if using), black pepper, Greek yogurt, and mayonnaise until well combined.
Step 3: When the potatoes are cooked, drain them well and add them to the bowl while they are still hot. Gently fold the potatoes into the dressing until everything is well coated.
Step 4: Let the salad cool to room temperature, then refrigerate if desired before serving. Garnish with smoked paprika for a pop of color and flavor, if you like.

Tips & Variations

For a dairy-free version, substitute the Greek yogurt and mayonnaise with plant-based alternatives.
Add chopped fresh mint for a bright, herbal twist.
If baby red potatoes aren’t available, use fingerling or small Yukon gold potatoes instead.
To enhance the tanginess, increase the lemon juice by an additional tablespoon.

Storage

Store the Tzatziki Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely after a few hours. Reheat is not recommended as this salad is best served chilled or at room temperature.