Greek Potato Salad with Tzatziki
A vibrant and refreshing Greek-inspired potato salad featuring tender potatoes, crisp red onion, and a creamy, tangy homemade tzatziki dressing. Perfect for barbecues, picnics, or as a delightful side dish for any Mediterranean meal.
Ingredients
- 1.5 lb small new potatoes halved or quartered
- 0.5 cup red onion thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 0.5 tsp salt plus more for boiling potatoes
- 0.25 tsp black pepper freshly ground
- 1 cup plain Greek yogurt full-fat recommended
- 0.5 cup cucumber grated and squeezed dry
- 1 clove garlic minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill finely chopped
- 1 tbsp fresh mint finely chopped (optional)
Instructions
- Cook the potatoes: Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well and let cool slightly.
- Prepare the tzatziki: In a medium bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, chopped dill, and optional mint. Season with a pinch of salt and pepper. Stir well and set aside.
- Dress the warm potatoes: While the potatoes are still slightly warm, transfer them to a large mixing bowl. Add the thinly sliced red onion, extra virgin olive oil, and red wine vinegar. Toss gently to combine, allowing the flavors to meld.
- Combine and serve: Add the prepared tzatziki to the potato mixture. Gently fold until the potatoes are evenly coated. Taste and adjust seasoning as needed. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Notes
For the best flavor, use full-fat Greek yogurt for the tzatziki. If you don't have fresh dill, dried dill can be used, but fresh is highly recommended. You can add pitted Kalamata olives or crumbled feta cheese for extra Greek authenticity. This salad is best served chilled after allowing the flavors to meld for at least 30 minutes in the refrigerator.