Description

Tzatziki Potato Salad is a vibrant, creamy dish combining tender potatoes, Greek yogurt, fresh cucumber, dill, and lemon, offering a Mediterranean twist on a classic side dish.

Ingredients

1 1/2 pounds baby potatoes
1 cup Greek yogurt
1/2 English cucumber, grated and drained
2 tablespoons fresh dill, finely chopped
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and freshly cracked black pepper, to taste
1/4 small red onion, finely diced (optional)

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Instructions

Cook the baby potatoes in salted boiling water for 15-20 minutes, until fork-tender. Drain and allow to cool slightly. Once cool, halve or quarter the potatoes.
In a bowl, combine Greek yogurt, grated and drained cucumber, dill, minced garlic, lemon juice, olive oil, salt, and black pepper. Stir well to create a creamy dressing.
Place the cooled potatoes in a large mixing bowl and pour the tzatziki dressing over them. Gently toss to coat.
If using, mix in the finely diced red onion for extra flavor and crunch.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. If possible, chill for a few hours for enhanced flavor.

Notes

Garnish with extra fresh dill, a drizzle of olive oil, and a sprinkle of cracked black pepper before serving.
Serve alongside grilled meats, roasted fish, or in a vegetarian spread with Mediterranean vegetables.
For a low-carb version, serve in lettuce cups or stuff into halved bell peppers.
Store leftovers in an airtight container in the fridge for up to 4 days.
Do not freeze, as the yogurt-based dressing will separate and the potatoes’ texture will change.
If the salad is too watery, ensure the cucumber is well-drained before mixing into the dressing.
For a vegan version, use a thick, unsweetened plant-based yogurt like coconut or oat-based yogurt.