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–+ servings
Tzatziki Potato Salad

Revamp Your Picnic with Vibrant Tzatziki Potato Salad

A light and refreshing Tzatziki Potato Salad that swaps mayo for Greek yogurt, perfect for summer picnics.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 lbs Red Potatoes Scrub well; skins will stay on.
  • 1 large English Cucumber Remove seeds to prevent excess water.
For the Dressing
  • 1 3/4 cups Greek Yogurt Can substitute with plain yogurt.
  • 1/4 cup Sour Cream Can replace with more yogurt if desired.
  • 2 tbsp Lemon Juice Always use fresh for best taste.
  • 1 tbsp White Wine Vinegar Apple cider vinegar is a substitute.
  • 1 tbsp Minced Fresh Dill Dried dill can be used if fresh is unavailable.
  • 1/2 tbsp Minced Garlic Adjust according to taste.
For Seasoning
  • Salt Adjust to personal preference.
  • Pepper Adjust to personal preference.

Equipment

  • large pot
  • mixing bowl
  • box grater
  • spatula

Method
 

Step-by-Step Instructions
  1. Wash and scrub red potatoes thoroughly, then place in a large pot and cover with cold water. Bring to a boil, then simmer for 20-25 minutes until fork-tender. Drain and cool completely.
  2. In a medium bowl, combine Greek yogurt, sour cream, lemon juice, white wine vinegar, dill, and garlic. Whisk until well combined and creamy.
  3. Rinse the cucumber under cold water and peel if desired. Shred using a box grater or food processor, then squeeze out excess moisture using a towel.
  4. Add shredded cucumber to the dressing and stir gently. Cut cooled potatoes into bite-sized chunks and add to the bowl. Toss carefully to coat the potatoes with the dressing.
  5. Season with salt and pepper to taste. Enjoy immediately or chill for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 200mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Garnish with crumbled feta and mint leaves if desired. Store leftovers in an airtight container for up to 4 days.

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