This creamy potato salad has a bright twist with lemon tzatziki! Imagine tender potatoes mingling with yogurt, garlic, and cucumber for a delightful side dish.
It’s perfect for summer picnics! I love serving it chill with grilled meats. Honestly, I could eat this salad all week long—it’s that tasty! 😋
Key Ingredients & Substitutions
Baby Potatoes: These are great for their creamy texture, but you can use any waxy potatoes, like Yukon gold or red potatoes. If you’re in a pinch, even russet potatoes work, just cut them into smaller pieces.
Greek Yogurt: Full-fat Greek yogurt makes the salad extra creamy. For a lighter option, you can swap it out for low-fat or even non-dairy yogurt if you’re watching calories or are lactose intolerant.
Cucumber: Fresh cucumber adds crunch. If it’s too watery, the salad may become runny. I prefer English cucumbers for less seed mess, but regular cucumbers work too. Just remove the seeds!
Dill: Fresh dill gives a lovely flavor, but if you can’t find it, dried dill is a fine alternative. For something different, try fresh mint or parsley as substitutes for herbs.
How Do You Cook Potatoes Perfectly?
Cooking potatoes may seem simple, but getting the right texture is key. Overcooked potatoes can turn mushy, so keep an eye on them. Here’s how to achieve tender but firm potatoes:
- Use a large pot and enough salted water to cover the potatoes. This helps them cook evenly.
- Start them in cold water and slowly bring it to a boil to avoid uneven cooking.
- Check doneness by piercing a potato with a fork; it should go in easily but still hold its shape.
- Drain them once done and let them cool slightly before mixing into your salad to prevent further cooking!
Creamy Lemon Tzatziki Potato Salad
Ingredients You’ll Need:
- 2 pounds (about 900g) baby potatoes or Yukon gold potatoes
- 1 cup Greek yogurt (preferably full-fat)
- 1/2 cup finely diced cucumber (seeded if watery)
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 green onions, thinly sliced (optional, for garnish)
How Much Time Will You Need?
This creamy potato salad takes about 20 minutes of prep time, plus about 1 hour to chill in the fridge for the flavors to come together. Overall, you’ll need about 1 hour and 20 minutes. It’s a simple and refreshing dish that’s perfect for any gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by washing the potatoes well under cold water. Place them in a large pot and fill it with salted water, covering the potatoes. Bring the water to a boil, then reduce the heat to medium and let them cook until they are tender when pierced with a fork, which usually takes about 12-15 minutes. Once they’re cooked, drain the potatoes and set them aside to cool slightly.
2. Prepare the Tzatziki Dressing:
While the potatoes are cooking, grab a medium bowl. In it, mix together the Greek yogurt, diced cucumber, minced garlic, lemon juice, lemon zest, extra virgin olive oil, and chopped dill. Stir everything together until it’s combined well. Don’t forget to taste it and add salt and pepper according to your preference!
3. Combine Potatoes and Dressing:
When your potatoes have cooled just enough to handle but are still a little warm, cut the larger ones into halves or quarters and leave the smaller ones whole. Place them all in a large mixing bowl. Pour the lemon tzatziki dressing over the warm potatoes gently, and toss them together until all the potatoes are well coated in the delicious dressing.
4. Chill and Serve:
Cover the mixed potato salad with plastic wrap and place it in the refrigerator for at least 1 hour. This step is essential as it allows the flavors to meld beautifully, enhancing the overall taste of the salad.
5. Garnish and Enjoy:
Before you serve, you can dress it up a bit! Sprinkle some fresh parsley and thinly sliced green onions on top for that extra pop of color and flavor if you like. Now, dig in and enjoy your refreshingly creamy Lemon Tzatziki Potato Salad!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes and Yukon golds are great options for their creamy texture, you can also use red potatoes or even russet potatoes. Just be sure to cut larger potatoes into smaller pieces for even cooking!
How Long Can I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. If you notice it becoming watery, just give it a quick stir before serving. It may lose some freshness, but it’ll still taste good!
Can I Make This Salad Vegan?
Yes! To make this dish vegan, substitute the Greek yogurt with a plant-based yogurt alternative. Look for a creamy non-dairy yogurt that’s unsweetened for the best flavor!
What Should I Serve with This Salad?
This creamy potato salad pairs perfectly with grilled meats, sandwiches, or even as a side for picnics. It’s also great alongside a fresh garden salad for a light meal! Enjoy it at your next BBQ or gathering!
