Print

Tzatziki Potato Salad 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.

Ingredients

Scale

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

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