Tzatziki Potato Salad Recipe

Introduction

This Tzatziki Potato Salad offers a fresh twist on the classic, combining creamy Greek yogurt with crisp cucumbers and tangy dill pickles. It’s a vibrant and flavorful side that pairs perfectly with summer barbecues or light lunches.

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 1/2 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 easily pierced with a knife, about 12 to 15 minutes.
2. Step 2: While the potatoes are cooking, combine the Persian cucumbers, chopped dill pickles, fresh dill, diced red onion, grated garlic, lemon zest, lemon juice, sugar, MSG if using, black pepper, Greek yogurt, and mayonnaise in a large bowl. Stir well to make the dressing.
3. Step 3: Drain the cooked potatoes thoroughly and add them to the bowl with the dressing while still hot. Gently fold the potatoes into the dressing until well combined and let the salad cool to room temperature.
4. Step 4: Just before serving, sprinkle smoked paprika over the salad for a subtle smoky flavor and a splash of color, if desired.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or fingerling potatoes for a colorful presentation.
• Try adding fresh mint or parsley for an extra layer of freshness.
• For a dairy-free option, substitute Greek yogurt and mayonnaise with a plant-based yogurt and vegan mayo.
• Adjust the garlic and lemon juice to taste for more zing or a milder flavor.

Storage

Store the Tzatziki Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, but the salad is best eaten within this period. Before serving again, give it a gentle stir and add a splash of lemon juice if it tastes a bit dull. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad can be made a few hours in advance or the night before. Just toss the potatoes in the dressing while still warm, refrigerate, and bring to room temperature before serving for the best flavor.

What if I don’t have Persian cucumbers?

You can substitute Persian cucumbers with English cucumbers or regular cucumbers. Just peel them if the skin is thick or waxed to keep the salad crisp and fresh.

Tzatziki Potato Salad Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 72 reviews

This Tzatziki Potato Salad offers a refreshing, tangy twist on the classic potato salad by incorporating creamy Greek yogurt, fresh cucumbers, dill, and lemon zest. Perfectly cooked baby red potatoes are tossed in a flavorful blend of garlic, dill pickles, and a hint of smoked paprika, making it a vibrant and light side dish ideal for picnics, barbecues, or any meal needing a cool complement.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Potatoes

• 1 1/2 lb. baby red potatoes, halved
• 1 tbsp. kosher salt, divided

Dressing & 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 1/2 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

Garnish

• Smoked paprika, for garnish (optional)

Instructions

1. Cook Potatoes: In a large pot, place the halved baby red potatoes and cover them with water. Add 2 teaspoons of kosher salt to the water. Bring it to a boil over medium-high heat, then reduce the heat slightly and cook the potatoes until they are easily pierced with a knife, approximately 12 to 15 minutes.
2. Prepare Dressing: While the potatoes cook, combine the 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 in a large bowl. Stir thoroughly until the dressing is well mixed.
3. Combine Potatoes and Dressing: Once the potatoes are tender, drain them well and immediately add them to the bowl with the dressing while the potatoes are still hot. Gently fold the potatoes into the dressing until fully coated and combined. Allow the mixture to cool to room temperature, which allows flavors to meld.
4. Garnish and Serve: Just before serving, optionally sprinkle smoked paprika over the top for a touch of color and smoky flavor. Serve chilled or at room temperature.

Notes

• Using baby red potatoes provides a firmer texture that holds well in salads.
• MSG is optional and enhances the umami flavor but can be omitted if preferred.
• Greek yogurt adds creaminess while keeping the salad lighter than mayonnaise-only versions.
• Chilling the salad for at least an hour can help flavors develop further.
• This salad pairs beautifully with grilled meats or as part of a summer picnic spread.

Keywords: Tzatziki, Potato Salad, Greek Yogurt Salad, Summer Side Dish, Baby Red Potatoes, Mediterranean Salad