Tzatziki Potato Salad

September 3, 2014


Looking for a new way of serving potato salad? This version, with homemade tzatziki in place of mayonnaise, is a fabulous, healthy alternative. We love this for a picnic or a summer BBQ.



  • 4 pounds potatoes 

  • 1 3/4 cups plain Greek yogurt 

  • 1/4 cup sour cream

  • 2 tablespoons freshly squeezed lemon juice (from half a big lemon)

  • 1 tablespoon white wine vinegar or apple cider vinegar

  • 1 tablespoon minced fresh dill

  • 1 medium garlic clove, minced

  • Salt & pepper to taste

  • 1 large cucumber, unpeeled but quartered lengthwise, seeds removed


Other optional garnishes:

  • Crumbled feta

  • Chopped green olives

  • Minced hot chilli pepper



  1. In a medium pot, cover potatoes with cold water and a splash of vinegar (this helps them keep from falling apart during the boiling process). Bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily.

  2. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)

  3. Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and pepper.

  4. Grate the cucumber on a box grater (or in your food processor’s shredding blade) and try to remove some of the excess liquid by squeezing out handfuls, pressing it in a mesh sieve with a spoon, or wringing it in a square of cheesecloth or a lint-free dishtowel.

  5. Add cucumber to the yogurt mixture.

  6. Once potatoes are cool, cut them into chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.


Recipe adapted from Smitten Kitchen

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