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.
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.
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.