This lemon tzatziki potato salad is a bright and refreshing dish, perfect for any gathering! Creamy yogurt, fresh cucumbers, and zesty lemon mix with tender potatoes for a delightful twist.
Making this salad is so easy! I love preparing it ahead of time for barbecues. Trust me, it’s hard to resist going back for seconds—or thirds—when it’s this tasty! 🥔🍋
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes because they have a smooth skin and creamy texture. You can substitute with larger potatoes if that’s all you have—just cut them into smaller pieces.
Greek Yogurt: Greek yogurt gives a nice creaminess to the dressing. If you’re looking for a lighter option, you could use regular yogurt or even sour cream in a pinch. Lactose-free yogurt works too!
Cucumber: Fresh cucumber adds crunch and freshness. If you can’t find cucumbers, zucchini works well too, but be sure to remove the excess moisture to keep the salad from being watery.
Dill: Fresh dill brings a great flavor, but if you prefer another herb, fresh mint or parsley can switch things up! I sometimes mix herbs to enjoy different flavors.
How Do I Cook Potatoes to Get Them Just Right?
Cooking potatoes can be tricky. To make sure they are perfectly tender, start by washing them well and covering them with cold water in a pot. Cold water helps them cook evenly. Here’s my step-by-step:
- Place the potatoes in the pot and add a pinch of salt.
- Bring to a boil, then reduce to a simmer.
- Cook for about 15-20 minutes or until fork-tender. Check them by inserting a fork; they should be soft but not falling apart.
Once done, drain and let them cool slightly before adding them to your dressing. This way, they absorb the flavors without getting mushy!
Refreshing Lemon Tzatziki Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 lbs (900g) baby potatoes or new potatoes
- 1 medium cucumber, finely grated or diced
- 2 garlic cloves, minced
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped (or substitute with fresh mint or parsley)
For the Dressing:
- 1 cup Greek yogurt (full-fat or 2%)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Optional garnish: additional fresh dill or lemon wedges for serving
Time Needed:
This delightful potato salad takes about 15-20 minutes of active prep time and 30 minutes to chill in the fridge. Overall, you can have it ready to serve in about an hour!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing the baby potatoes thoroughly. Then place them in a large pot and cover them with cold water. Add a pinch of salt for flavor. Bring the water to a boil, and once boiling, let the potatoes cook for about 15-20 minutes until they are fork-tender. You’ll know they’re ready when you can easily slide a fork into the potato.
2. Cool the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. If you’re using larger potatoes, it’s a good idea to cut them into halves or quarters for bite-sized pieces.
3. Make the Tzatziki Dressing:
While the potatoes are cooling, it’s time to whip up the tzatziki dressing! In a medium bowl, mix together the Greek yogurt, grated cucumber (squeezing out excess moisture if it’s too watery), minced garlic, lemon juice, lemon zest, olive oil, and chopped dill. Stir everything together until smooth and combined.
4. Season the Dressing:
Now it’s time to season that lovely dressing! Add salt and black pepper to taste. If you like a bit more zing, feel free to add a little more lemon juice to the mix!
5. Combine Potatoes with Dressing:
Once the potatoes have cooled to warm or room temperature, gently fold them into the tzatziki dressing. Be careful not to mash the potatoes; you want them to stay nice and whole.
6. Chill the Salad:
Cover the potato salad and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld together and makes for a refreshing dish.
7. Final Touches:
Before serving, give the salad a gentle stir to mix everything again, and check if it needs any adjustments in seasoning. Add in any extra fresh dill or lemon wedges for a pretty presentation!
8. Serve and Enjoy:
This potato salad makes a great side dish for summer gatherings, barbecues, or a light lunch. Enjoy the bright, creamy, and refreshing flavors of your Lemon Tzatziki Potato Salad!
Happy cooking! 🥗🍋
Frequently Asked Questions (FAQ)
Can I Use Regular Yogurt Instead of Greek Yogurt?
Yes, you can definitely use regular yogurt, but keep in mind that it might be a bit thinner than Greek yogurt. If you’re concerned about the consistency, strain regular yogurt through a cheesecloth or a fine sieve for a few hours to thicken it before using.
How Should I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. Just give it a good stir before serving again, as the flavors may settle.
Can I Make This Salad Ahead of Time?
Absolutely! This salad is perfect for making ahead. You can prepare it up to a day in advance; just give it time to chill in the refrigerator so the flavors have a chance to meld. Just wait to garnish with extra herbs until just before serving for the best presentation.
What Can I Serve with Tzatziki Potato Salad?
This refreshing potato salad pairs well with grilled meats, fish, or can be enjoyed on its own as a light meal. It also complements Mediterranean dishes like grilled kebabs or falafel, making it a versatile side!
