This Easy Tzatziki Potato Salad is a fresh twist on a classic summer staple sidedish. 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 babecues, picnics or easy weeknight dinners. Best of all, this flavorful potato salad comes together with just a handful of ingredients in no time.
What is the best potato to use for potato salad?
Yukon gold potatoes are the superior potato for potato salad in my opinion. They are creamy and delicious on the inside, and way more tender than other varieties. They are a beautiful golden color and have a rich, buttery taste. To me, these potatoes are extremely easy to cook. I recently discovered a new favorite variety of these potatoes, called the “honey gold” potatoes. They are the same family, but smaller. I used this variety to make this salad, and I cut them into halves.
What you’ll need to make this Easy Tzatziki Potato Salad
This short ingredient list packs tons of bright flavor!
- mini yellow potatoes
- tzatziki
- red onion
- lemon
- fresh dill
- fresh parsley
- kosher salt
How to make this potato salad
This salad cooks quickly with the mini potatoes.
Bring a large pot of salted water to a boil. Add the halved potatoes and cook for about 10 minutes, until they are just fork tender but not mushy. Drain the potatoes and set them aside to cool slightly.
In a large mixing bowl, whisk together the tzatziki, dill, parsley, lemon zest and salt until well combined.
Pour the dressing over the cooked potatoes. Gently toss until everything is evenly coated. Serve the potato salad at room termperature or chilled.
Easy Tzatziki Potato Salad
Equipment
- mixing bowl
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.
- Serve room temperature or cold.
Weight Watchers
Notes
Nutrition
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