Tzatziki Potato Salad
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2Persian or mini cucumbers, coarsely grated
- 1cup full-fat Greek yogurt
- 1tablespoon olive oil
- 1tablespoon lemon juice, plus more as needed
- 2teaspoons honey, plus more as needed (optional)
- 1garlic clove, grated
- Kosher salt and black pepper
- 2½pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large)
- 3Persian or mini cucumbers, sliced into ¼-inch rounds
- ⅓cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large
- ¼cup chopped dill
- ¼cup chopped mint
- Extra-virgin olive oil, for drizzling
- ½lemon
For the Tzatziki
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
280 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, ¾ teaspoon salt and ¼ teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
- Step 2
Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
- Step 3
Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.
Private Notes
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Cooking Notes
hl
Excellent reminder to add the dressing to the potatoes while they are still warm; this allows the dressing to really "soak" in. This would be good freshly made and still just room temperature but even better if made ahead to allow all the flavors to really blend. Only change I make--potato salad without any onion at all just seems to be missing something, so adding some finely chopped onion with the potatoes, etc., makes this perfect.
Sean
My favorite Greek restaurant in Seattle makes the very best Tzatsiki sauce that I could eat by the spoonful. Their secret is the addition of sour cream to the yoghurt, it give the sauce a je ne sais quois quality.
Joyce
This seemed like an awesome idea in theory. It didn't work for me in practice. I loved the fresh herbs, but I was not a fan of the cukes with potatoes. I love tzatzika, but not with potatoes.
Maria
Add a teaspoon of salt to the grated cucumbers in the colander and let them rest for 20 minutes before squeezing the moisture out. Skip the salt in the yoghurt. This way you get a really smooth non watery tzatziki.
allan
The key for great tzatziki is adding a teaspoon of vinegar. Definitely improves flavors without a noticeable vinegar note
andrews
Superb recipe! I would definitely omit the optional honey. I've been making tzatziki for years - my husband is Greek. While there are many, many uses for honey in Greek cooking this is not one of them.
pmsbrk
Ideas off the top of my head are serve with burgers (ham, turkey or salmon). It would also be nice with a grilled salmon.
NormaJeanne
Excellent reminder to add the dressing to the potatoes while they are still warm; this allows the dressing to really "soak" in. This would be good freshly made and still just room temperature but even better if made ahead to allow all the flavors to really blend. Only change I make--potato salad without any onion at all just seems to be missing something, so adding some finely chopped onion with the potatoes, etc., makes this perfect
Michael
You don't have to like cucumbers to like Tzatziki. They are grated and wilted. They just add bit of toothy water. If you really can't tolerate them, just eliminate them or perhaps add a little shredded carrot. With all due respect to Richard NYC, I'd pass on the zucchini.
Leah
Just made this with homemade dill pickles instead of olives and cucumbers, and added chopped celery and green onions. I also used about twice as much lemon juice. Chopped a spicy fresh chili to garnish. Yum!!
Sara
Wonderful summer salad! Really do drain the grated cucumber so that dressing isn’t too watered down. A bit of sour cream would make a great addition (as mentioned by another cook) The bulk of the dressing being yogurt is so wonderful as it’s tangy and healthy. Next time will add some thin sliced scallions. Family loved this!
Karekin
If you can't do dairy, prepare this Armenian style by omitting the yogurt, and adding to the mix, thinly sliced onions, a good amount of chopped parsley and a dash of white vinegar to the dressing, along with 1/2 t. allspice. This should be a bit tart and very fresh tasting, so no honey!
Betsy Hicks
Add a teaspoon of salt to grated cucumbers in the colander and let them rest for 20 minutes before squeezing the moisture out. No salt in the yogurt. Add a little sour cream to the yogurt. Add a splash of vinegar to the dressing. Add scallion or green onions. Can add celery or grated carrots. Add dressing to warm potatoes.
April P
Delish, y’all! I love almost any kind of potato salad, and this one is a great addition to the pantheon of potato salad awesomeness. Lots of lemon, nice garlicky flavor. Definitely benefits from letting the dressing sit, or the whole salad sit together. Yum.
Angela
I was really excited to try this recipe but was ultimately disappointed. Potato salad needs mayo, not yogurt.
Nori
Delicious -- a 4th-of-July hit! I made a few small modifications: I used 6 oz. of goat yogurt vs. 1 C of Greek yogurt since that's what I had on hand and it's lower-lactose; I added ~1 lb trimmed, cut, and blanched green beans for crunch; and I used ~2 finely-chopped garlic scapes instead of garlic, again since that's what I had. A big hit with all; would do again.
Sarah
Loved it ! Perfect, I would add thinly sliced jalepeno next time!
Cory H
There was a big storm last night, and a flooded road between me and the store that sells Persian cukes and fresh dill, so I walked to the discount grocery by my house and bought regular cucumbers. I scooped out the seeds, and it seemed to be just fine. Also had a red onion in the fridge, of which I added just less than 1/4 cup and found it to be a nice touch. I used 1heaping tbsp dry dill, and after the salad chilled in the fridge overnight it's delicious.
Paul
Spin the shredded cucumber in a salad spinner lined with paper towels. Voila! Moisture removed.
Ochatori
It’s weird how in the picture it looks like they added dill but it’s not in the recipe?
Fran E - Greenville, SC
This was the perfect with the spinach and feta stuffed chicken breasts I already planned. Rounded out with air fried brussels tossed in a quick sauce of equal parts melted butter and honey, with siracha to taste. I skipped the EVOO and used Fage 2% instead of full fat, but added a couple spoonsful of regular sour cream, and thought it needed an allium so tossed in a handful of chopped chives (still mostly buying them - next year I will plant like 40 instead of this year's meager 4)!!
Mare
Another unique and flavorful recipe from Hetty — and not heavy like some potato salads. We’ll be making this again with our abundance of home grown cukes!
AW
Topped with home grown garlic chives. Added lemon zest to dressing to get an extra zing, and why not if you are already juicing half a lemon? Used agave syrup instead of honey because I had it on hand and it was delicious!
Lucille
Although it is delicious, it seemed like a lot of work. I do like the fact that it is made with yogurt, which is both lighter and safer in warm weather than mayonnaise.
Lizzy
TJ’s does an awesome tzatziki sauce. If in a hurry or encountering some other obstacle, just sub that and voila!
Nic
This was a flop — just Did not work. The sauce also got very runny in bottom of the bowl.
Lucille
You really have to squeeze all the juice out of the grated cucumbers. I had them in a sieve over a bowl for around 30 min., and kept smushing them down with the back of an ice cream scoop. Also, don't add the sliced cucumber until you are ready to serve.
Peter Klein
As the potatoes are cooling I drizzled olive oil and seasoned them with salt and pepper giving extra depth of flavor to the salad. Delicious recipe
ArcticRoll
My gut feeling is, don't go there. Tzatziki is a dish in its own right. With its own firm place in the international culinary repertoire. And long may it live. If you want Greek potatoes with garlic, try skordalia. Spuds with tzatziki ok. But not spuds in tzatziki.
Jenni
Used non dairy sour cream which with the honey made the dressing too sweet and thick. Added an extra lemon squeezed and a splash of white wine vinegar. Improved but would lay off the sweetener next time!
lw
I make this recipe all the time. However, Trader Joe's has vegan Tzatziki which is a great substitute for homemade. So yummy!
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