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Tzatziki Potato Salad
Isla Marie

Tzatziki Potato Salad

This Tzatziki Potato Salad is a refreshing revolution: tender baby potatoes in a yogurt-cucumber-dill dressing with lemon zing and garlic punch. Lighter than mayo versions, packed with protein and probiotics your ultimate summer side that travels like a champ!
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Prep Time 10 minutes
Cook Time 15 minutes
Chill (opt) 1 hour
Total Time 1 hour 25 minutes
Servings: 6
Course: BBQ, Salad, Side Dish
Cuisine: Gluten-Free, Greek, Mediterranean
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 2 lbs baby potatoes red/Yukon, ~20–25 pieces
  • 1 tbsp salt for boiling water
For the Tzatziki Dressing:
  • 1 cup full-fat Greek yogurt Fage/Chobani
  • 1 cup cucumber grated & squeezed dry (~1 English)
  • 2 cloves garlic minced (or 1 tsp roasted)
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh lemon juice ½ lemon
  • 1 tbsp extra-virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
Optional Add-Ins:
  • ¼ cup feta cheese crumbled
  • ¼ cup red onion thinly sliced
  • ¼ cup Kalamata olives chopped
  • Extra dill sprigs garnish

Equipment

  • Large pot (for boiling)
  • Colander
  • Box grater (for cucumber)
  • Clean kitchen towel (for squeezing)
  • Large mixing bowl
  • Whisk & spatula
  • Measuring spoons
  • Knife & cutting board

Method
 

  1. Boil Potatoes: Halve large potatoes. Cold water + 1 tbsp salt → boil → simmer 12–15 min till fork-tender. Drain, cool on sheet 10 min.
  2. Prep Cucumber: Grate, salt lightly (opt), squeeze in towel till bone-dry (no water!).
  3. Make Dressing: Whisk yogurt, cucumber, garlic, dill, lemon, oil, salt, pepper in large bowl 30 sec till smooth.
  4. Assemble: Fold cooled potatoes into dressing. Add feta/onion gently.
  5. Chill & Serve: Cover → fridge 1 hr (flavors explode!). Stir, garnish, serve chilled.

Notes

Potato Pro: Start cold water = even cook. Shock in ice bath if rushed.
Cucumber Hack: Salting draws extra water — 10 min, then squeeze.
Make Ahead: 24–48 hrs max flavor. Stir before serving.
Too Thick? Splash milk/yogurt. Too Thin? More yogurt.
Storage: Fridge airtight 3–4 days | Don’t freeze (yogurt separates)
Reheat?: Serve cold! Refresh with lemon + dill.