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Healthy Tzatziki Potato Salad

A healthy twist on a classic side dish with the flavors of tzatziki sauce. Great for BBQs, grilling, and summer parties!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings


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


  • 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.


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.