This creamy lemon tzatziki potato salad is a tasty twist on a classic favorite. With tender potatoes, tangy yogurt, and refreshing cucumber, it’s perfect for picnics or barbecues!
I love how bright and zesty this salad tastes. Plus, it’s super easy to whip up. Just mix everything together and you’re ready to impress your friends at the next potluck! 🍽️
Key Ingredients & Substitutions
Baby Potatoes: I prefer Yukon Gold or red potatoes for their creamy texture. If you can’t find baby potatoes, feel free to use larger ones, just cut them into smaller chunks to ensure even cooking.
Greek Yogurt: This provides creaminess and tang. If you want a lighter option, you can substitute low-fat yogurt. For dairy-free, try coconut yogurt or a plant-based substitute.
Cucumber: Grated cucumber adds freshness. If you’re out of cucumbers, zucchini works too, just remember to squeeze out excess moisture like with cucumbers.
Herbs: Fresh dill is key for that classic tzatziki flavor. If you don’t have it, use parsley or even dried dill in a pinch. Mint is optional, but it gives a lovely aromatic twist!
How Do I Peel and Grate Cucumbers Easily?
Grating cucumbers adds texture and flavor but can get messy. Here’s a simple way to do it:
- Wash your cucumber and cut off the ends.
- Use a box grater and hold it over a bowl to catch the shreds.
- For extra moisture removal, place the grated cucumber in a sieve and press with a spoon. This ensures your salad doesn’t get watery.
Be sure to remove the seeds too, as they can make the dressing watery. This small step will keep your potato salad creamy and luscious!
Creamy Lemon Tzatziki Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (Yukon Gold or red potatoes work well)
- 2 tablespoons red onion, finely chopped (optional)
- 1 tablespoon capers (optional, for an extra tangy bite)
For the Tzatziki Dressing:
- 1 cup Greek yogurt
- 1/2 cup grated cucumber (about 1/2 small cucumber), seeds removed
- 2 cloves garlic, finely minced
- 1 lemon, zested and juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This creamy lemon tzatziki potato salad will take about 15 minutes to prepare, plus about 30 minutes to chill in the fridge before serving. Altogether, you’ll spend about 45 minutes on this delicious side dish.
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by washing the baby potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a pinch of salt, bring to a boil, and cook for about 15-20 minutes, or until they are fork-tender. The exact time may vary based on the size of the potatoes.
2. Cool the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. If you have used larger potatoes, you can cut them into bite-sized pieces after they cool down a bit.
3. Prepare the Tzatziki Dressing:
While the potatoes are cooling, get your tzatziki dressing ready. Grate the cucumber and place it in a fine sieve or cheesecloth. Squeeze out any excess moisture to prevent the salad from becoming watery.
4. Mix the Dressing Ingredients:
In a medium bowl, combine Greek yogurt, the squeezed cucumber, minced garlic, lemon zest, lemon juice, olive oil, chopped dill, and mint (if using). Mix everything well until smooth and creamy.
5. Season the Dressing:
Add salt and black pepper to taste. If you’re adding red onion and capers, now’s the time to mix them in as well!
6. Combine the Potatoes and Dressing:
Take the warm potatoes and add them to the tzatziki dressing. Gently toss everything together so that each potato piece is coated evenly with the dressing.
7. Adjust Seasoning:
Give the potato salad a taste, and adjust the seasoning if needed. You can add more lemon juice for extra brightness or a bit more salt if desired.
8. Chill the Salad:
Cover the salad with plastic wrap or a lid and place it in the fridge for at least 30 minutes. This chilling time helps the flavors meld together beautifully.
9. Serve and Enjoy:
Before serving, give it a gentle stir and garnish with some extra dill or a light drizzle of olive oil if you want. This creamy lemon tzatziki potato salad is now ready to enjoy as a refreshing side dish!
FAQ for Creamy Lemon Tzatziki Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are ideal for their creaminess, you can use any type of potato you have on hand. Just be mindful that cooking times may vary slightly with different varieties.
How Long Can I Store Leftover Potato Salad?
Leftover creamy lemon tzatziki potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving to refresh the flavors!
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for making ahead. Just prepare it and chill in the refrigerator for at least 30 minutes before serving. You can make it up to a day ahead for even more developed flavors!
What If I Don’t Have Greek Yogurt?
No worries! If you don’t have Greek yogurt, you can substitute it with regular yogurt or even sour cream for a slightly different flavor. Just be aware that it may be less thick than Greek yogurt.
