Amp up your BBQ side dishes this summer with a fun twist on potato salad! This Healthy Tzatziki Potato Salad is simple and easy to make for your backyard grilling parties.
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I am a potato girl. I’m pretty sure there is not a potato I have met that I do not like. I feel a little like Bubba in Forrest Gump rattling off all of the shrimp variations, but with potato dishes. Even though I love the classics, I also like to shake things up and make something different! This Healthy Tzatziki 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.). Plain Greek yogurt is mixed with lemon, cucumber, dill, and garlic and it is just SO GOOD!
I made this Healthy Tzatziki Potato Salad with a healthy spin by using plain Greek yogurt instead of sour cream or mayonnaise. I am NOT a yogurt person, but in recipes like this you cannot tell! 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.
Not being a yogurt fan, I was always skeptical of tzatziki as well. But it is AMAZING! The flavors of cucumber and lemon really shine through and I now find myself making tzatziki on a regular basis. Even some of our friends that also have a yogurt aversion are in love with it as a dip when they come over for dinner.
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
Potato Salad
- 3 pounds gold potatoes cut into 3/4 inch chunks, see note
- 1/3 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Tzatziki sauce
- 1 1/2 cups plain Greek yogurt
- 1/2 large cucumber grated and drained
- 1 lemon
- 1 Tablespoon fresh dill
- 3 cloves garlic minced
- 1/2 teaspoon salt
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.
- When the water is boiling, add the potatoes. Cook until they are just fork tender, approximately 15-20 minutes.
- While the potatos are cooking, make the tzatziki sauce. Grate the cucumber and press as much water out of the cucumber as you can. This can be done either by pressing down hard on the cucumber inside of a strainer or squeezing it with your hands. In a small bowl, combine the cucumber with all of the tzatziki ingredients. Adjust flavors to taste and set aside.
- Drain the potatoes. Toss them with the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Refrigerate until cool, at least 30 minutes.
- When the potatoes are cool, in a large bowl combine the potatoes 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.
