Tzatziki Potato Salad

4.75 from 4 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Side Dish

Cuisine: American, Greek, Mediterranean

Servings:

Calories: 207kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

4 lbs red potatoes washed, scrubbed, and quartered
1 3/4 cups Greek yogurt
1/4 cup sour cream
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp minced fresh dill
1/2 tbsp minced garlic
1 English cucumber, quartered lengthwise & seeds removed
salt & pepper, to taste

US Customary - Metric

Instructions

Add the potatoes to a pot and cover them with cold water. Bring them to a boil over high heat, reducing to a simmer. Continue cooking the potatoes for about 20-25 more minutes, checking their doneness until they're fork tender (easily pierced, but not yet completely mushy, with no raw taste).
4 lbs red potatoes
Drain the potatoes and leave them in the strainer to cool completely. If you're in a pinch you can run them under cold water to speed up the process. Or make them ahead of time, cool, and store int he refrigerator until ready to finish the salad.
Add the remaining ingredients, except for the cucumber, to a large mixing bowl-stirring to evenly combine the sauce.
1 3/4 cups Greek yogurt, 1/4 cup sour cream, 2 tbsp lemon juice, 1 tbsp white wine vinegar, 1 tbsp minced fresh dill, 1/2 tbsp minced garlic
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.
1 English cucumber, quartered lengthwise & seeds removed
Stir the shredded cucumber into the sauce until evenly incorporated. Add the potatoes to the mixing bowl, gently tossing 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.
salt & pepper, to taste

Notes

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.

Nutrition