Tzatziki potato salad takes the classic creamy potato salad and gives it a bright, tangy Greek makeover. Tender potatoes are tossed in a sauce of Greek yogurt, cucumber, garlic, and fresh dill, with a pop of briny feta and kalamata olives. It’s a refreshing, herbaceous side dish that’s perfect for summer cookouts, potlucks, or a simple weeknight dinner — and it comes together in about 30 minutes.
Ingredients
- 2 lb (900 g) baby potatoes or Yukon Gold potatoes, halved or quartered
- 1 English cucumber, grated
- 1 tsp (5 g) salt, plus more for the potato water
- 1 cup (240 g) plain Greek yogurt (full-fat or 2%)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup (10 g) fresh dill, chopped, plus more for garnish
- 1/2 cup (75 g) crumbled feta cheese
- 1/4 cup (40 g) kalamata olives, pitted and sliced
- Freshly ground black pepper, to taste
Instructions
- Place the grated cucumber in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 tsp (2 g) of the salt and let it drain for 10 minutes. After draining, squeeze the cucumber firmly with your hands to remove as much liquid as possible. Set aside.
- Meanwhile, put the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes. Drain well and let cool slightly, about 5 minutes.
- While the potatoes cook, make the dressing: in a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, remaining 1/2 tsp (2 g) salt, and a few grinds of black pepper. Stir in the drained cucumber and chopped dill.
- Add the warm potatoes to the dressing and toss gently to coat. Fold in the crumbled feta and sliced olives.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Garnish with extra dill. Serve warm, at room temperature, or chilled.
Tips
- Don’t skip draining the cucumber: The key to a thick, creamy tzatziki is removing excess water from the cucumber. If you skip this, your potato salad will be watery and the dressing won’t cling to the potatoes.
- Use waxy potatoes: Baby potatoes or Yukon Golds hold their shape better than russets, which can fall apart when tossed. If you only have russets, cut them into larger chunks and handle gently.
- Make it ahead: This salad tastes even better after a few hours in the fridge as the flavors meld. If making ahead, add the feta and olives just before serving to keep them from getting soggy.
- Substitution: No Greek yogurt? Use full-fat sour cream or a thick plain yogurt (drain regular yogurt through a coffee filter for 30 minutes to thicken).
Serving Suggestions
Serve this tzatziki potato salad alongside grilled lamb chops, chicken souvlaki, or a simple roasted fish. It also makes a great vegetarian main when paired with warm pita and a Greek salad. For a picnic, keep it chilled until serving time.
Variations
- Add crunch: Fold in 1/4 cup (30 g) of chopped red onion or a handful of sliced radishes for extra bite.
- Herb swap: Replace the dill with fresh mint or parsley for a different flavor profile.
- Spicy kick: Add 1/4 tsp (0.5 g) of cayenne pepper or a pinch of red pepper flakes to the dressing.
- Vegan version: Use a plant-based yogurt and omit the feta or use a vegan feta alternative.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold or at room temperature; if you prefer it warm, gently microwave individual portions for 20–30 seconds, but be aware that the yogurt may separate slightly when reheated. Stir well after reheating. Do not freeze, as the yogurt and potatoes will become watery and grainy.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt? Yes, but regular yogurt is thinner and may make the dressing runny. To thicken it, strain it through a coffee filter or cheesecloth for 30 minutes before using.
Should the potatoes be warm or cold when mixing? Warm potatoes absorb the dressing better, creating a more flavorful salad. Let them cool for about 5 minutes after draining so they don’t curdle the yogurt.
How do I keep the salad from becoming watery? The most important step is draining the cucumber thoroughly. Also, make sure the potatoes are well-drained and not overly wet before adding the dressing.
Can I leave out the feta or olives? Absolutely. The salad is still delicious without them; you may want to add an extra pinch of salt to compensate.
Is this salad safe to leave out at a picnic? Because it contains dairy, it should not sit at room temperature for more than 2 hours. Keep it in a cooler or refrigerate promptly.
Can I make this a day ahead? Yes, but add the feta and olives just before serving to keep them fresh. The salad will keep well for up to 24 hours in the fridge.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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