Description
Creamy Greek tzatziki potato salad blends Mediterranean flavors with classic comfort. Tangy yogurt, crisp cucumbers, and herbs elevate this refreshing summer side dish you’ll crave at every picnic.
Ingredients
Scale
- 1.5 lbs (680 g) baby red potatoes, halved
- 2 Persian cucumbers, chopped
- 0.5 cup chopped dill pickles
- 0.5 cup diced red onion
- 0.67 cup whole plain Greek yogurt
- 2 tbsps mayonnaise
- 0.25 cup freshly chopped dill
- 2 cloves garlic, grated
- 1 tbsp kosher salt, divided
- 0.5 tsp freshly ground black pepper
- 1 tsp granulated sugar
- 0.25 tsp MSG (optional)
- Zest of 0.5 lemon
- 2 tbsps lemon juice
- Smoked paprika, for garnish (optional)
Instructions
- Potato Preparation: Rinse medium-sized potatoes thoroughly under cold water, removing all dirt and debris.
- Boiling Process: Submerge potatoes in a large pot with cold water and salt, bringing to a vigorous boil, then reduce heat and simmer for 12-15 minutes until fork-tender.
- Cooling and Cutting: Drain potatoes in a colander, allow brief cooling, then slice into rustic bite-sized chunks while still warm.
- Tzatziki Creation: Whisk together Greek yogurt, grated cucumber, minced garlic, fresh dill, extra virgin olive oil, white vinegar, kosher salt, and black pepper until smooth and well-blended.
- Salad Assembly: Gently fold warm potato chunks into the creamy tzatziki mixture, ensuring complete and even coating of each piece.
- Flavor Development: Let the salad rest at room temperature for 10-15 minutes, allowing ingredients to harmonize and intensify their tangy, herbaceous profile.
- Serving Presentation: Garnish with additional fresh dill or chopped chives, presenting a vibrant and refreshing side dish that celebrates Mediterranean-inspired flavors.
Notes
- Choose Waxy Potatoes: Select medium-sized, waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape during cooking.
- Prevent Waterlogged Potatoes: Drain immediately after boiling and let steam evaporate to avoid a soggy, wet salad that lacks proper consistency.
- Enhance Flavor Absorption: Cut potatoes while still warm to help them better absorb the creamy tzatziki dressing and maximize taste infusion.
- Chill for Deeper Taste: Refrigerate the salad for at least 30 minutes before serving to allow flavors to develop and intensify, creating a more complex and delicious dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg