Tzatziki potato salad is a delicious new spin on an old favorite that combines the classic side dish with refreshing creamy cucumber yogurt tzatziki sauce. The result is a light, refreshing potato salad that’s the very best way to add some extra Mediterranean flavor into your family’s everyday dishes.

Potato salad is one of my very favorite side dishes.

It holds a place near and dear to my heart and I will never turn down any variety of it.

But especially not this tzatziki potato salad.

Ditch the traditional mayonnaise based side in favor of a creamy, refreshing Mediterranean spin.

Perfectly cooked baby red potatoes and tzatziki sauce are a match made in food heaven that everyone is sure to love.

And because it uses a yogurt based tzaziki sauce it is a lighter version of the heavy mayonnaise based dish you know.

What is tzatziki sauce?

Tzatziki sauce is a yogurt based dipping sauce or spread with the flavor of cucumber, garlic, dill, lemon juice, vinegar, and olive oil.

It comes from an ancient Persian dish known as raita dip which the upper class used to cool down the traditional spicy rice dishes of what is now India.

The sauce migrated and Greek cuisine has managed to incorporate it fully into its food, replacing all of the origins other than the yogurt cucumber combination.

You’ll now find the sauce served on gyros, pitas, salads, or even with grilled potatoes.

Ingredients

To make this you’ll need:

Potatoes– We use baby red potatoes. Wash them well and cut them into quarters.
Tzaziki sauce ingredients– Plain Greek yogurt, sour cream, lemon juice, white wine vinegar, minced fresh dill, minced garlic, a seed English cucumber cut into quarter slices and salt and pepper

How to Make

Making tzaziki potato salad starts with boiling the potatoes.

To do this, add them to a large pot and cover them with cold water.

Bring them to a boil over high heat.

Once the pot comes to a boil, turn the heat down so it is just simmering.

Continue cooking the potatoes for about 20-25 more minutes, checking their doneness until they’re fork tender.

Once they are fork tender, drain the potatoes and leave them in the strainer to cool completely.

Add the remaining ingredients, except for the cucumber, to a large mixing bowl and stir to evenly combine the sauce.

Then shred the cucumber in the bowl of a food processor with the grating attachment.

Spread the shredded cucumber evenly out between several layers of paper towels and press down firmly to release excess moisture.

Repeat 2-3 times.

Then stir the shredded cucumber into the sauce.

Add the potatoes to the mixing bowl and gently toss them with the sauce to coat.

Salt and pepper again, if desired.

Serve immediately or cover and refrigerate until chilled through.

Sprinkle with crumbled feta and mint leaves if you want a gourmet garnish.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Tips and Tricks

If you’re in a pinch you can run the potatoes under cold water to speed up the process of cooling them down.
To make this ahead of time, prepare the potatoes in advance and store them in an airtight container in the fridge until you are ready to toss them with the tzaziki sauce.
Make sure you wash the potatoes well since you are not peeling them for this dish. You want to get rid of any grit or dirt.

Other Greek Inspired Recipes

Tzaziki potato salad is a refreshing spin on the classic summer side dish.

Make it and enjoy!

Looking for other Greek inspired recipes?

Try these:

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