Tzatziki Potato Salad

It’s a fun twist on the classic side dish.

By
Karishma Pradhan
Karishma Pradhan
Karishma Pradhan
Karishma is the founder of Home Cooking Collective (HCC) as well as a food writer, recipe developer, and photographer.
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Updated February 20, 2025
Karishma Pradhan
tzatziki potato salad in a bowl with a serving spoon

Simply Recipes / Karishma Pradhan

There's a particular joy in rediscovering a dish after a long hiatus. A few months ago, I sat down at one of my favorite Greek restaurants in Boston and ordered their tzatziki. It was extra creamy with sharp notes of garlic balanced by freshly grated cucumber and tangy lemon juice. Since then, I've been re-creating it repeatedly as a sauce for wraps and french fries, and now as a dressing for this potato salad.

I love the combination of cooling yogurt clinging to the creamy, waxy potatoes. Yukon golds stay relatively firm and hold up well to the sauce. A handful of dill and a squeeze of fresh lemon juice keep it refreshing for summertime.

Tips For Infusing Flavor into Your Potato Salad

I employ a couple of crucial tricks in this recipe to generate maximum flavor:

  • Boil the potatoes with lots of salt: It may seem crazy, but potatoes can handle a lot of salt. Here, I boil the potatoes in a quarter cup of salt so that they're well-seasoned. Don't worry; it doesn't make them too salty!
  • Toss the potatoes in garlic oil: While still hot, I toss the potatoes with olive oil and grated raw garlic. The olive oil adds a bit of moisture, while the garlic helps penetrate the inside of the potatoes. The hot potatoes lightly cook the garlic so it doesn't taste too raw.
tzatziki potato salad in a bowl with a serving spoon, and in the background, a bowl of dill

Simply Recipes / Karishma Pradhan

Barbecue Basics

Tzatziki Potato Salad

Prep Time 15 mins
Cook Time 30 mins
Chill Time 60 mins
Total Time 105 mins
Servings 4 servings
Yield 4 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 pounds small Yukon gold potatoes, scrubbed

  • 8 cups water

  • 1/4 cup Diamond Crystal kosher salt or 3 tablespoons Morton kosher salt, plus more to taste

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 garlic cloves, finely grated

  • 1/2 cup plain Greek yogurt

  • 1/2 cup fresh dill, chopped and divided

  • 1 Persian cucumber

  • 1 tablespoon fresh lemon juice, from about 1/2 lemon

  • 1/4 teaspoon freshly ground black pepper

Method

  1. Boil the potatoes:

    Add the potatoes, water, and salt to a large pot. Cover and bring to a boil over medium-high heat. Remove the lid, reduce the heat to medium, and simmer for 15 to 20 minutes until fork-tender.

  2. Toss with oil and garlic and cool:

    Drain and transfer the potatoes to a large serving bowl with the olive oil and grated garlic and toss immediately. Cool the potatoes to room temperature, about 1 hour.

  3. Make the tzatziki:

    Meanwhile, make the sauce. In a small bowl, combine the yogurt, half the dill, grated cucumber, lemon juice, and black pepper. Cover and keep in the fridge until ready to serve.

  4. Toss and serve:

    Slice smaller potatoes in half; slice larger potatoes into quarters. Toss with the dressing and taste for salt, seasoning as needed. Garnish with the remaining dill and a drizzle of olive oil. Serve at room temperature or chilled. 

    Store leftover potato salad in an airtight container in the fridge for 3 to 4 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
299 Calories
7g Fat
52g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 299
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 369mg 16%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 9g
Vitamin C 25mg 126%
Calcium 94mg 7%
Iron 3mg 15%
Potassium 1347mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.