This Easy Tzatziki Potato Salad is a fresh twist on a classic summer staple side dish. Creamy tzatziki coats tender mini yellow potatoes while fresh dill, parsley and red onion add bright Mediterranean-inspired flavor. It’s light and tangy, making it the perfect addition to summer barbecues, picnics or easy weeknight dinners. Best of all, this potato salad is light on calories, without sacrificing flavor. If you are looking for a light summer side dish this season to compliment any protein, this is it.
What you’ll need to make this easy tzatziki potato salad
This recipe is super easy to make, with just a handful of ingredients. The tzatziki does most of the heavy lifting when it comes to the flavor profile of this dish. Instead of creating a mayo-based dressing for the potato salad, the tzatziki serves that role, tying in creamy, tangy, and vibrant flavors. To make this recipe, you will need:
- mini potatoes
- I like using mini yellow potatoes, as they are flavorful and extremely tender, even when raw
- tzatziki
- I use this brand, but any will do – choose your favorite brand, and be mindful of the ingredients and calories to ensure it aligns with your diet.
- red onion
- lemon
- dill
- parsley
- kosher salt
- optionally, you can also add feta cheese to this recipe to bump up the Mediterranean flavor!
What makes this easy potato salad “lightened-up?”
You might be wondering how a potato salad could ever be considered a lightened-up food. Just like with everything else, it is all about using ingredients in moderation. This recipe is no exception to that rule. Potatoes are a whole food, and inherently nutritious. However, many potato salads use an excessive amount of full-fat mayo to coat the potatoes, which results in a very calorie-laden side dish. For this version of potato salad, we replaced the heavy mayo with tzatziki, which is naturally lower in calories as it is yogurt based. Tzatziki is generally a sauce made with Greek yogurt and flavorings such as grated cucumber, garlic, lemon, and herbs, making it an easy calorie swap for mayo.
This recipe would pair well with the following Mediterranean-inspired recipes:
Healthy Greek-Inspired Beef Meatballs
Mediterranean Shrimp and Veggie Skewers
How to make Easy Tzatziki Potato Salad
To make this easy side dish, start by halving the mini potatoes, and bringing a large pot of salted water to a boil. Add the halved potatoes, and boil the potatoes until they are just fork-tender, but not mushy. This should be around 10 minutes. Drain the potatoes, and set them aside. To the mixing bowl, add the tzatziki, the zest and juice of the lemon, and the herbs and salt. Chop the onion. Add the cooked potatoes and the onion to the mixing bowl with the dressing and toss to combine. Taste for seasoning. Serve room temperature or cold. It is as simple as that!
Easy Tzatziki Potato Salad
Equipment
- mixing bowl
- large pot
Ingredients
- 2½ lb mini yellow potatoes, halved
- ½ c tzatziki
- ½ c red onion, diced
- 1 lemon, zested
- ¼ c fresh dill
- ¼ c fresh parsley
- ½ tsp kosher salt
Instructions
- Bring a large pot of salted water to a boil and add the halved potatoes.
- Boil until just fork tender, but not mushy (approximately 10 minutes). Drain and set aside.
- In a large mixing bowl, combine the tzatziki, dill, parsley, lemon zest, and salt. Whisk to combine.
- Pour the dressing over the cooked potatoes and toss to coat.
- Chop the onion and add it to the mixing bowl with the other ingredients. Mix well.
- Serve room temperature or cold.
Weight Watchers
Notes
Nutrition
Check out these other lightened-up potato salads
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