Amp up your BBQ side dishes this summer with a fun twist on potato salad! Full of fresh and bright flavors, with no mayonnaise! This Healthy Greek Tzatziki Potato Salad is simple and easy to make for your backyard grilling parties.
Why You Will Love This Recipe
Greek Tzatziki Potato Salad is a delightful variation of traditional potato salad that incorporates the flavors of Greek cuisine, particularly the tangy and refreshing taste of tzatziki sauce.
Tzatziki sauce is made from Greek yogurt, cucumber, garlic, and the fresh herb dill.
When combined with potatoes, it creates a unique and flavorful potato salad that’s perfect for summer gatherings, barbecues, picnics, or as a side dish to accompany various meals.
Greek Tzatziki Potato Salad offers a unique twist on traditional potato salad by incorporating the creamy and tangy elements of tzatziki sauce.
The addition of olives, feta cheese, and fresh vegetables enhances the Mediterranean flavors of the dish.
It’s a versatile side dish that pairs well with grilled meats, seafood, or can even be enjoyed on its own as a light and flavorful meal. As with any recipe, feel free to customize the ingredients and proportions to match your preferences.
This gluten free (GF) and vegetarian Healthy Tzatziki Potato Salad is simple to make and also holds over well, which means you can easily make it in advance for any party or event.
You can find full quantities and instructions in the full recipe card below.
These are the ingredients you need to make this potato salad recipe:
- Yukon Gold Potatoes – gold potatoes are best because they are more waxy which means they will hold together. But russet potatoes also work, just be sure not to overcook them as they will easily fall apart!
- Plain Greek Yogurt – no mayo!
- Lemon Juice
- Kalamata Olives
- Tomato – I like to use Roma tomatoes or cherry tomatoes
- Feta Cheese
- Red Onion
- Fresh Dill
- Apple Cider Vinegar – it is not an overly acidic salad, but this vinegar helps flavor the potatoes
- Olive Oil
- Black Pepper
- Fresh Green Onions or Parsley – for garnish and brightness, optional
Just like a German potato salad, I have skipped the mayonnaise. I made this Healthy Tzatziki Potato Salad with a healthy spin by using plain Greek yogurt instead of sour cream or mayonnaise.
You still get the same creamy effect but the seasonings and flavors you mix in cover up any yogurt flavor. It is a great way to put a healthier spin on a potato salad.
The flavors of cucumber and lemon really shine through and I find myself making tzatziki on a regular basis.
You can make a large batch of tzatziki sauce in advance and use what you need for this recipe!
For full detailed instructions, see the full recipe card below.
Clean and chop the potatoes into large bite sized chunks approximately 1.5 inches big.
Cook them over medium high heat in boiling water until just fork tender, approximately 15-20 minutes cook time. This will vary with your exact potato variety and the potatoes you bought.
Drain the potatoes and toss with vinegar, salt, and pepper.
Chill the potatoes for at least 30 minutes – the more time, the better to make sure they are truly chilled.
Chop your tomatoes, cucumber, olives, red onion, and cheese.
Make your tzatziki sauce by combining 1.5 cups plain Greek yogurt, grated cucumber, lemon juice, fresh dill, garlic, olive oil, and salt.
Chill everything until you are ready to serve, and mix it all together.
Use more or less of any ingredient as desired!
If your potato salad does not seem creamy enough, you can add a splash of water to thin out the yogurt and make it easier to coat the potatoes.
If making in advance further than the day of, I recommend chilling the sauce separate from the potatoes and mix ins. This way the potatoes do not absorb too much moisture, resulting in a dry salad and/or overly soft potatoes.
Yes. If not made the same day, it is recommended to chill the sauce separately from the potatoes and mix ins so the potatoes do not absorb too much of the moisture.
You can use any mix of vegetables that you like for this salad.
Classic vegetables include kalamata olives, cucumber, tomato, and red onion.
You can also use bell pepper, carrot, celery, zucchini, and squash. Anything that you like!
It is much higher in protein and lower in fat and calories.
More Greek Recipes
Greek Tzatziki Potato Salad
- Bring a large pot of water to a boil over high heat.
- While the water is heating, cut the potatoes into 3/4 inch chunks.3 pounds gold potatoes
- When the water is boiling, add the potatoes. Cook until they are just fork tender, approximately 15-20 minutes.
- While the potatoes are cooking, make the tzatziki sauce. Grate the cucumber. In a small bowl, combine the cucumber with all of the tzatziki ingredients. Adjust flavors to taste and set aside.1 ½ cups plain Greek yogurt, 1 lemon, 1 Tablespoon fresh dill, 3 cloves garlic, 1/2 teaspoon salt, 1/2 large cucumber
- Drain the potatoes. Toss them with the vinegar, salt, and black pepper. Refrigerate until cool, at least 30 minutes.1/3 cup apple cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Chop the mix in vegetables.½ cucumber, ¼ cup kalamata olives, 1 roma tomato, ½ cup feta cheese, 2 Tablespoons red onion
- When the potatoes are cool, in a large bowl combine the potatoes, mix ins, and tzatziki sauce. Mix and season to taste with additional lemon, cucumber, and salt. Mix in additional plain Greek yogurt if you want it creamier.
- Refrigerate until ready to serve.