Creamy Tzatziki Potato Salad: A Lighter Mediterranean Delight

Tzatziki Potato Salad is a refreshing twist on a classic side, featuring creamy red potatoes and a tangy yogurt-based dressing.

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Prep Time 15

Cook Time 25

Chilling Time 30

Total Time 1 10

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds Red Potatoes Quartered

For the Dressing

1 cup Greek Yogurt Can use low-fat
1/2 cup Sour Cream Can be omitted
2 tablespoons Lemon Juice Fresh preferred
1 tablespoon White Wine Vinegar Can substitute with apple cider vinegar

For the Flavor

1 tablespoon Fresh Dill Chopped
2 cloves Garlic Minced

For the Crunch

1 medium English Cucumber Peeled and shredded

Equipment

Large Pot
Mixing Bowl
box grater
colander
paper towels

Method

Step-by-Step Instructions

Boil the quartered red potatoes in a large pot of cold water until fork-tender, about 20-25 minutes.
Prepare the Tzatziki dressing by whisking together Greek yogurt, sour cream, lemon juice, white wine vinegar, dill, and garlic.
Shred the cucumber using a box grater and then dry it with paper towels to remove excess moisture.
Fold the shredded cucumber into the tzatziki dressing, then gently incorporate the cooled potatoes.
Taste and adjust seasoning with salt and pepper, and add more lemon juice or dill if desired.
Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Well-dried cucumbers are crucial for preventing a soggy salad. Chilling the salad enhances flavor development.

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