Description
Cool Greek-inspired tzatziki potato salad combines creamy yogurt, crisp cucumbers, and herb-infused potatoes for a refreshing Mediterranean twist. Delightful at summer picnics, this dish brings tangy flavors and cool comfort you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) baby red potatoes, halved
- 2 Persian cucumbers, chopped
- 0.5 cup chopped dill pickles
- 0.5 cup diced red onion
Herbs and Seasonings:
- 0.25 cup freshly chopped dill
- 2 cloves garlic, grated
- 1 tablespoon kosher salt, divided
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 0.25 teaspoon MSG (optional)
- Zest of 0.5 lemon
- 2 tablespoons lemon juice
- Smoked paprika, for garnish (optional)
Dressing Ingredients:
- 0.67 cup whole plain Greek yogurt
- 2 tablespoons mayonnaise
Instructions
- Carefully select medium-sized potatoes and rinse thoroughly under cold water to remove any dirt or debris.
- Place potatoes in a large pot, covering them completely with cold water and adding of salt to enhance flavor during cooking.
- Bring water to a rolling boil over high heat, then reduce to medium and simmer for 12-15 minutes, ensuring potatoes are tender when pierced with a fork.
- Drain potatoes in a colander, gently shaking to remove excess water, and let them cool for 2-3 minutes to prevent overcooking.
- In a spacious mixing bowl, combine Greek yogurt, finely grated cucumber, minced garlic, chopped fresh dill, extra virgin olive oil, white vinegar, and a pinch of kosher salt and black pepper.
- Whisk tzatziki ingredients until smooth and well-integrated, creating a creamy and aromatic dressing.
- Carefully cut warm potatoes into bite-sized chunks, allowing them to absorb the dressing’s flavors more effectively.
- Gently fold potato chunks into the tzatziki mixture, ensuring each piece is evenly and generously coated.
- Allow the salad to rest at room temperature for 10-15 minutes, enabling the flavors to meld and develop a rich, tangy profile.
- Garnish with additional fresh dill or chopped chives before serving as a refreshing side dish.
Notes
- Chill this zesty potato salad for deeper flavor infusion, allowing herbs and yogurt to meld beautifully.
- Leftover salad stays fresh in the refrigerator for 3-4 days, becoming even more delicious as ingredients marinate.
- Switch cucumber types based on seasonal availability, from English to Persian varieties for subtle taste variations.
- Fresh dill transforms this dish from ordinary to extraordinary, providing bright, aromatic undertones.
- Opt for waxy potato varieties like Yukon Gold or red potatoes to maintain perfect texture and prevent crumbling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg