Tzatziki Potato Salad

June 15, 2016

Tzatziki Potato Salad

I know I told you like a year ago what my favorite potato salad was but as it turns out, I’ve got room in my allegiances for another. Though this may not be the classic potato salad most people grew up with; like a month ago I was asked to bring potato salad to a cook-out and decided to try this one.
I knew that it was full of picky eaters who want traditional food with no changes or anything “exotic”. If I had told them ahead of time what was in this salad they wouldn't have eaten it.
Instead they inhaled it and asked for more.
Who made this potato salad? It’s delish!


Apparently tzatziki is not only great as a traditional dip with pita bread, or a topping for falafel, or smeared on chicken souvlaki but it’s a fantastic dressing for potato salad.
And you know what’s the best part? That it makes for a light potato salad which is definitely not short on flavor.
Shredded, cold cucumber, lemon, garlic, dill, Greek yogurt, and just a tiny bit of mayo because, you know, it still is a potato salad.

Tzatziki Potato Salad

This is definitely going to become my go-to potato salad for many summers to come!

Tzatziki Potato Salad

Tzatziki Potato Salad                                                                                                                                 Print this recipe!
Adapted from SmittenKitchen

Note. Some great additions to this potato salad include crumbled feta, green olives, or chopped fresh mint. Play around!

Serves 6 as a side

2 lbs / 900 gr potatoes, peeled and cut into half-inch cubes
1 cup plain Greek yogurt
2 tablespoons sour cream
2 tablespoons mayonnaise (make your own paleo mayo with this recipe)
Juice of half lemon
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
1 teaspoon fine grain salt
Freshly ground black pepper
1 cucumber, unpeeled but quartered lengthwise, seeds removed


Put potato cubes in a large saucepan, cover with cold water, and add salt.
Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
In the meantime, in a large bowl, stir together Greek yogurt, sour cream, mayonnaise, lemon juice, vinegar, dill, garlic, salt, and ground black pepper.
Grate the cucumber on box grater (or your food processor) and try to remove some of the excess liquid by squeezing out handfuls or pressing it in a mesh sieve with the back of a spoon.
Add cucumber to yogurt mixture.
Once potatoes are cool add to yogurt mixture and stir to coat. Take a taste and adjust seasoning as needed.
Serve or keep in the fridge up to three days.

Nutrition facts

One serving yields 204 calories, 5 grams of fat, 31 grams of carbs, 8 grams of protein.


  1. Fantastic idea, looks so creamy and good!

  2. Looks delicious Mike, I can see why everyone gobbled it up.

  3. Ummmm forget about traditional potato salad! Who needs that nonsense when they can have THIS??! I am a tzatziki fiend, so this is looking all sorts of tater-tastic to me! I could make a meal out of just a giant bowl of this tzatziki potato salad for sure! SO YUM! Cheers, Mike!

  4. I love the flavors of tzatziki, and I currently have 50 pounds of potatoes in my basement... so I'll be making this ASAP!

  5. Dude - such an awesmazing twist on potato salad - loving the tzatziki twist - Im not surprised this was inhaled at the cookout - I mean is there any other way to eat it? :)
    Hope you have a wonderful weekend my friend!