This zesty potato salad mixes tender potatoes with a creamy lemon tzatziki dressing. It’s light, cool, and perfect for summer days or picnics with friends!
I love how the tangy yogurt and fresh herbs brighten up this dish. It’s my go-to side for BBQs. You might want to make extra—everyone will want seconds! 😄
Key Ingredients & Substitutions
Baby Potatoes: Yukon Gold or red potatoes work great in this salad due to their creamy texture. If you can’t find baby potatoes, regular potatoes cut into chunks will also work well.
Greek Yogurt: I love using full-fat Greek yogurt for its creaminess. However, you can use low-fat or non-fat yogurt if you want a lighter version, or even sour cream for a different tart flavor!
Cucumber: Fresh cucumber adds crunch and freshness. If you’re short on time, you can use pickles or omit it altogether, though the texture will change a bit.
Fresh Herbs: Dill and mint are my go-to for this salad. If you don’t have fresh herbs, dried dill can work in a pinch, but the flavor won’t be as vibrant. You could also try parsley or basil as alternatives!
Red Onion: Optional, but adds a nice bite. If you want a milder flavor, use green onions or chives instead. You can also skip it if you prefer a smoother taste.
How Can I Make Sure My Tzatziki is Just Right?
Creating the perfect tzatziki dressing is key to this salad. The goal is to make it creamy and flavorful while keeping it fresh. Here are few tips:
- Grate the cucumber and let it drain to avoid excess moisture in the dressing. This helps keep the potatoes from getting soggy.
- Use fresh ingredients—fresh garlic and herbs elevate the flavor significantly.
- Don’t rush the seasoning! Taste and adjust the salt, pepper, and lemon juice for a bright finish.
- Let the salad rest for at least 30 minutes before serving. This allows all flavors to mix beautifully, making it more delicious!
Refreshing Lemon Tzatziki Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (Yukon Gold or red), halved or quartered
For the Tzatziki Dressing:
- 1 cup Greek yogurt
- 1/2 cup cucumber, finely grated and drained
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons red onion, finely chopped (optional)
- Fresh parsley or dill sprigs for garnish
How Much Time Will You Need?
This delightful potato salad takes about 15-20 minutes to prepare, plus a little time to chill in the fridge. If you let it rest for at least 30 minutes, the flavors will be even better!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the halved baby potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Turn on the heat to medium-high and bring the water to a boil. Cook the potatoes for about 12-15 minutes, or until they are tender when pierced with a fork. Once cooked, drain them in a colander and let them cool slightly.
2. Making the Tzatziki Dressing:
While the potatoes are cooling, you can whip up the tzatziki dressing. In a medium bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon zest, lemon juice, chopped dill, chopped mint, olive oil, salt, and pepper. Mix everything together until it’s well combined and creamy.
3. Combining Everything:
Once the potatoes have cooled but are still slightly warm, transfer them to a large mixing bowl. Pour the lemon tzatziki dressing over the potatoes and gently toss everything together to coat the potatoes evenly with the dressing.
4. Adding Optional Ingredients:
If you’re using red onion, add the finely chopped pieces now and toss everything again to mix well.
5. Final Touches:
Now, it’s time to taste your salad! Adjust the seasoning with more salt, pepper, or even a splash of lemon juice if you want it tangier. Don’t forget to garnish with fresh parsley or dill sprigs for a pretty presentation!
6. Serving:
You can serve the salad right away, but it’s best if you let it chill in the fridge for at least 30 minutes. This allows the flavors to meld together beautifully. Serve it chilled or at room temperature, and enjoy your refreshing lemon tzatziki potato salad!
FAQ for Refreshing Lemon Tzatziki Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While baby Yukon Gold or red potatoes are ideal for their creamy texture, you can use any waxy potatoes. Just avoid starchy varieties like Russets, which tend to fall apart.
How Do I Make This Salad Vegan?
To make this salad vegan, substitute the Greek yogurt for a plant-based yogurt alternative. You can also add a bit of nutritional yeast to give it a cheesy flavor and richness without dairy.
What’s the Best Way to Store Leftovers?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. Although the flavors will continue to meld, it’s best to consume it fresh for the best texture.
Can I Prepare This Salad in Advance?
Yes, you can prepare the salad a day in advance. Just keep it covered in the fridge. This allows the flavors to deepen, but I recommend adding the fresh herbs just before serving to keep them vibrant and fresh!
