Description
This Tzatziki Potato Salad is a refreshing twist on a classic side dish, combining tender baby red potatoes with a creamy Greek yogurt-based dressing infused with fresh dill, garlic, cucumber, and lemon. Perfect for summer gatherings or as a light, flavorful accompaniment to grilled meats and vegetables.
Ingredients
Scale
Potatoes
- 1 1/2 lb. baby red potatoes, halved
- 1 tbsp. kosher salt, divided (2 tsp for boiling water, rest for seasoning)
Dressing and Mix-ins
- 2 Persian cucumbers, chopped
- 1/2 cup chopped dill pickles
- 1/4 cup freshly chopped dill
- 1/2 cup diced red onion
- 2 cloves garlic, grated
- Zest of 1/2 lemon
- 2 tbsp. lemon juice
- 1 tsp. granulated sugar
- 1/4 tsp. MSG (optional)
- 1/2 tsp. freshly ground black pepper
- 2/3 cup whole plain Greek yogurt
- 2 tbsp. mayonnaise
- Smoked paprika, for garnish (optional)
Instructions
- Cook Potatoes: In a large pot, add the halved baby red potatoes and cover them with water. Season the water with 2 teaspoons of kosher salt. Bring the water to a boil over high heat, then reduce to medium and cook until the potatoes are easily pierced with a knife, about 12 to 15 minutes.
- Prepare Dressing: While the potatoes are cooking, combine the chopped Persian cucumbers, chopped dill pickles, freshly chopped dill, diced red onion, grated garlic, lemon zest, lemon juice, granulated sugar, MSG (if using), black pepper, Greek yogurt, and mayonnaise in a large bowl. Stir well to incorporate all ingredients evenly.
- Combine Potatoes and Dressing: Once the potatoes are cooked, drain them well and immediately add them, while still hot, to the bowl with the dressing mixture. Gently fold the potatoes into the dressing until they are thoroughly coated and the flavors meld together. Allow the salad to cool to room temperature.
- Garnish and Serve: Before serving, optionally sprinkle smoked paprika over the top for a bit of smoky flavor and color contrast. Serve chilled or at room temperature as a refreshing side dish.
Notes
- Using baby red potatoes ensures a creamy texture and tender bite; you can substitute with small Yukon Gold potatoes if desired.
- MSG is optional and enhances umami flavor but can be omitted for those avoiding it.
- For best flavor, allow the salad to chill for at least 1 hour before serving to let the flavors meld.
- Greek yogurt provides a creamy texture while keeping the salad lighter compared to sour cream or heavier dressings.
- Smoked paprika garnish adds visual appeal and a subtle smoky note but is optional.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Tzatziki, Potato Salad, Greek Yogurt, Baby Red Potatoes, Summer Salad, Greek Inspired, Refreshing Side Dish
