Creamy Tzatziki Potato Salad

I make this creamy tzatziki potato salad when I want a potato salad that feels like summer and actually wakes up your mouth — tangy yogurt, crunchy cucumber, lemon, dill, and garlic cozying up to soft baby potatoes. It’s lighter than the mayo-heavy kind but still ridiculously comforting, and it travels well to picnics and potlucks.

My husband is the self-declared potato-salad critic of the house and he absolutely loses it over this one. He’ll eat it cold for breakfast if I let him — true story. Our kid calls it “the cucumber potato dip” and uses a fork like a tiny shovel. This recipe snuck into our weeknight rotation because it’s forgiving, bright, and somehow feels fancy without trying. Neighbors have asked for this recipe at least twice after backyard dinners, which felt like internet fame for a hot minute.

Kitchen Talk

MORE EASY SIDE DISHES RECIPES...

SIDE DISHES

Carrot Salad with Raisins Recipe

SIDE DISHES

Garlic Roasted Potatoes and Veggies

SIDE DISHES

Braised German Red Cabbage Recipe

SIDE DISHES

Cheesy Brussels Sprouts Recipe

This one lives in my “I want something fresh but can’t think” brain. I learned to salt the potatoes gently while they’re cooking so the insides aren’t bland — big mistake fixed. Once I forgot to squeeze water out of the grated cucumber and the dressing went watery; lesson learned: wrestle those cukes. Also, I swapped mint for dill on a whim when I had no dill — it was unexpected and very good, but dill is my comfort default here.

Shopping Tips

– Vegetables: Pick firm baby potatoes or Yukon Golds for a creamy texture; avoid waxy red potatoes if you want fluffier insides.
– Fresh Herbs: Fresh dill is the classic—look for bright green fronds with no wilting; if you must, a little fresh mint mixes in nicely too.
– Dairy: Use thick Greek yogurt for tang and body; plain yogurt works in a pinch but strain it if it’s runny.
– Citrus: Grab a firm lemon with a smooth skin — you want juicy, bright juice and a little zest if you’re feeling zippy.
– Crunch Extras: Red onion or scallions add bite; pick small, firm onions with no soft spots.

Prep Ahead Ideas

– Boil the potatoes a day ahead, cool, and store in a sealed container in the fridge; they’ll keep their texture better than if over-soaked.
– Mix the tzatziki-style dressing (yogurt, garlic, lemon, dill) the day before and let the flavors marry — just hold off on adding diced cucumber until closer to serving if you like it crisper.
– Use shallow airtight containers so the salad chills evenly and is easy to grab for lunches or packing for a picnic.

✔Time-Saving Tricks

– Roast or steam potatoes ahead while you fold laundry — multitasking for the win.
– Use a box grater or food processor for the cucumber and garlic if you’re making a big batch.
– Buy pre-chopped dill or scallions if you’re in a rush — not cheating, just practical.
– Don’t rush the chill time; the dressing melds with the potatoes and tastes better after an hour or two.

✔Common Mistakes

– Overcooking potatoes so they turn to mush — check with a fork often and pull them off the heat when tender but intact.
– Adding watery cucumber without draining — I did this once and the salad was a soggy mess; squeeze the grated cucumber in a towel or use a paper towel to blot.
– Under-salting — potatoes need salt to sing. Taste and adjust the dressing before tossing.
– Fix on the fly: if too watery, stir in a little extra thick yogurt or a spoonful of mayo; if too tangy, add a pinch of sugar.

What to Serve It With

– Grilled lemon-herb chicken or lamb kebabs for a Mediterranean vibe.
– A big green salad with olive oil and red wine vinegar for something light.
– Warm crusty bread or pita to scoop up every last bit.
– Simple roasted vegetables like asparagus or peppers.

✔Tips & Mistakes

– Salt potatoes while boiling for even seasoning.
– Always taste the dressing before tossing — you’ll often need a touch more lemon or salt.
– If the dressing separates, whisk in a spoonful of yogurt to bring it back.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for 3–4 days. The potatoes will soak up the dressing and soften a bit — still delicious cold, and honestly, no shame eating this for breakfast with a fork. If it gets too thick, stir in a splash of lemon juice or a bit of yogurt to revive it.

✔Variations and Substitutions

– Greek yogurt ↔ sour cream or a 50/50 mix with mayo for richer crema.
– Dill ↔ mint or parsley for different herb vibes; mint gives a fresher, brighter twist.
– Add chopped capers or kalamata olives for briny hits, or toss in chickpeas for extra protein.
– Swap baby potatoes for fingerlings or Yukon Golds for creamier texture; avoid starchy russets if you want the salad to hold chunks.

Frequently Asked Questions

Creamy Tzatziki Potato Salad

This bright, herby potato salad pairs cool tzatziki with tender potatoes for a refreshing side. It’s creamy without mayo and packed with dill, lemon, and cucumber.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 lb baby gold potatoes, halved if large
• ▢ 1.25 cup plain Greek yogurt
• ▢ 1 cup grated seedless cucumber, squeezed dry
• ▢ 2.5 tbsp extra-virgin olive oil
• ▢ 2 tbsp fresh lemon juice
• ▢ 1 tsp finely grated lemon zest
• ▢ 1 tbsp red wine vinegar
• ▢ 2 tsp minced garlic
• ▢ 2.5 tbsp chopped fresh dill
• ▢ 1 tbsp chopped fresh mint optional
• ▢ 0.5 cup finely diced red onion
• ▢ 1 tbsp capers, drained optional
• ▢ 1.5 tsp kosher salt plus more to season cooking water
• ▢ 0.75 tsp black pepper

Instructions

Preparation Steps

• Scrub potatoes and cut larger ones in half. Place in a pot, cover with cold water, and season the water generously.
• Bring to a boil, then simmer until just tender, 12–15 minutes. Drain well and return to the warm pot to steam-dry.
• Toss warm potatoes with red wine vinegar, 1 tbsp olive oil, and a pinch of salt. Let cool 10 minutes.
• Grate the cucumber on the large holes. Squeeze out excess liquid with a clean towel until nearly dry.
• Whisk yogurt, remaining olive oil, lemon juice, lemon zest, garlic, dill, mint, salt, and pepper in a bowl.
• Fold the drained cucumber into the yogurt mixture to make the tzatziki dressing.
• Add red onion and capers to the cooled potatoes. Pour over the tzatziki and gently toss to coat.
• Chill 30 minutes to meld flavors. Taste and adjust salt, pepper, or lemon. Garnish with extra dill to serve.

Notes

Make it your own: swap in half sour cream for the yogurt, or add chopped Persian cucumbers for extra crunch. It’s great with grilled chicken, salmon, or stuffed into pita with greens.

Storage: Refrigerate in an airtight container for up to 3 days. For the best texture, dress the potatoes just before serving if making ahead.

This recipe is an original creation inspired by classic Creamy Tzatziki Potato Salad flavors. All ingredient ratios and instructions are independently developed.