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)
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.