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Tzatziki Potato Salad Recipe

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★★★★★

4.8 from 57 reviews

A refreshing and creamy Tzatziki Potato Salad that combines tender baby red potatoes with a tangy Greek yogurt dressing infused with dill, cucumber, lemon, and garlic. Perfect as a side dish for summer barbecues or light lunches.

Ingredients

Scale

Potatoes

  • 1 1/2 lb. baby red potatoes, halved
  • 2 tsp kosher salt (for boiling)

Dressing and Salad Mix

  • 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. Boil the Potatoes: In a large pot, cover the halved baby red potatoes with water and add 2 teaspoons of kosher salt. Bring it to a boil and cook for 12 to 15 minutes or until the potatoes are easily pierced with a knife.
  2. Prepare the Dressing: While the potatoes are boiling, mix together in a large bowl the remaining kosher salt, chopped Persian cucumbers, chopped dill pickles, freshly chopped dill, diced red onion, grated garlic, lemon zest, lemon juice, granulated sugar, optional MSG, freshly ground black pepper, Greek yogurt, and mayonnaise until well combined.
  3. Combine Potatoes and Dressing: Once the potatoes are cooked, drain them well and immediately add the hot potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing until everything is evenly coated. Allow the salad to cool.
  4. Garnish and Serve: Before serving, optionally sprinkle smoked paprika on top for a pop of color and subtle smoky flavor.

Notes

  • Use Persian cucumbers for their thin skin and mild flavor; regular cucumbers can be substituted but may require peeling.
  • If MSG is not desired, it can be omitted without significantly affecting the taste.
  • This salad is best served chilled or at room temperature and can be stored in the refrigerator for up to 2 days.
  • Whole milk Greek yogurt gives the creamiest texture; use low-fat if preferred but expect a slightly thinner dressing.
  • For added crunch, consider adding chopped fresh radishes or celery.

Keywords: Tzatziki Potato Salad, Greek potato salad, Greek yogurt potato salad, baby potatoes salad, creamy potato salad, dill potato salad

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