Home » Blog » All Recipes » BBQ and Grilling » Greek Tzatziki Potato Salad

Greek Tzatziki Potato Salad

5 from 2 votes

This post may contain affiliate links. Read my disclosure policy.

Healthy Greek Tzatziki Potato Salad is a great side dish recipe for your summer BBQ! Made with a Greek yogurt sauce and vegetables, this potato salad without mayo is creamy and fresh. Gluten free, vegetarian.
Top view of Greek Tzatziki Potato Salad in a gray bowl on a white conter with extra mix ins on top

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.

Top view of Greek Tzatziki Potato Salad in a gray bowl on a white conter with extra mix ins on top

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 Greek Potato Salad is made with the same flavors of our amazing Greek tzatziki yogurt sauce (which I love to put on everything like these Oregano Lemon Yogurt Greek Chicken Skewers. Yum.).

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.

Ingredients

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
  • Garlic
  • Cucumber
  • 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
  • Salt
  • 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!

All ingredients in a bowl before being mixed

Instruction Overview

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.

Close view of Greek Tzatziki Potato Salad in a gray bowl from the top

Kim’s Tips

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.

FAQs

Can I make tzatziki potato salad in advance?

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.

What vegetables go well with tzatziki?

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!

Is tzatziki healthier than ranch?

Yes!
It is much higher in protein and lower in fat and calories.

Looking down on a gray bowl full of Greek Tzatziki Potato Salad with extra mix ins on top
Pin of Greek Tzatziki Potato Salad up close with title at top

More Greek Recipes

Greek Inspired Recipes

Recipes drawing on Greek flavors and favorites!

Top view of Greek Tzatziki Potato Salad in a gray bowl on a white conter with extra mix ins on top

Greek Tzatziki Potato Salad

Healthy Greek Tzatziki Potato Salad is a great side dish recipe for your summer BBQ! Made with a Greek yogurt sauce and vegetables, this potato salad without mayo is creamy and fresh. Gluten free, vegetarian.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: BBQ, Gluten Free, Summer, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 261kcal

Equipment

Ingredients

Potato Salad

Tzatziki sauce

Instructions

  • 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.

Notes

Gold potatoes are best as they are waxy and hold together better than a starchy potato, such as a russet.
If you like a saucy potato salad, increase the quantity of sauce you make.
This side can easily be made ahead.
I never seem to use all of the fresh dill I buy, so I prefer to buy the fresh herb pastes.  They hold over well in the refrigerator.  You can find them in the fresh herb section of your grocery store in a tube.
This makes 6 larger servings, or 8 smaller servings.

Nutrition

Serving: 1serving (1/6) | Calories: 261kcal | Carbohydrates: 45g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 652mg | Potassium: 1149mg | Fiber: 6g | Sugar: 5g | Vitamin A: 209IU | Vitamin C: 48mg | Calcium: 161mg | Iron: 2mg
By on May 20th, 2018

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

More posts by this author.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Three Olives Branch