Tzatziki Potato Salad Recipe (2024)

Excellent reminder to add the dressing to the potatoes while they are still warm; this allows the dressing to really "soak" in. This would be good freshly made and still just room temperature but even better if made ahead to allow all the flavors to really blend. Only change I make--potato salad without any onion at all just seems to be missing something, so adding some finely chopped onion with the potatoes, etc., makes this perfect.

My favorite Greek restaurant in Seattle makes the very best Tzatsiki sauce that I could eat by the spoonful. Their secret is the addition of sour cream to the yoghurt, it give the sauce a je ne sais quois quality.

This seemed like an awesome idea in theory. It didn't work for me in practice. I loved the fresh herbs, but I was not a fan of the cukes with potatoes. I love tzatzika, but not with potatoes.

Add a teaspoon of salt to the grated cucumbers in the colander and let them rest for 20 minutes before squeezing the moisture out. Skip the salt in the yoghurt. This way you get a really smooth non watery tzatziki.

The key for great tzatziki is adding a teaspoon of vinegar. Definitely improves flavors without a noticeable vinegar note

Superb recipe! I would definitely omit the optional honey. I've been making tzatziki for years - my husband is Greek. While there are many, many uses for honey in Greek cooking this is not one of them.

Ideas off the top of my head are serve with burgers (ham, turkey or salmon). It would also be nice with a grilled salmon.

Excellent reminder to add the dressing to the potatoes while they are still warm; this allows the dressing to really "soak" in. This would be good freshly made and still just room temperature but even better if made ahead to allow all the flavors to really blend. Only change I make--potato salad without any onion at all just seems to be missing something, so adding some finely chopped onion with the potatoes, etc., makes this perfect

You don't have to like cucumbers to like Tzatziki. They are grated and wilted. They just add bit of toothy water. If you really can't tolerate them, just eliminate them or perhaps add a little shredded carrot. With all due respect to Richard NYC, I'd pass on the zucchini.

Just made this with homemade dill pickles instead of olives and cucumbers, and added chopped celery and green onions. I also used about twice as much lemon juice. Chopped a spicy fresh chili to garnish. Yum!!

Wonderful summer salad! Really do drain the grated cucumber so that dressing isn’t too watered down. A bit of sour cream would make a great addition (as mentioned by another cook) The bulk of the dressing being yogurt is so wonderful as it’s tangy and healthy. Next time will add some thin sliced scallions. Family loved this!

If you can't do dairy, prepare this Armenian style by omitting the yogurt, and adding to the mix, thinly sliced onions, a good amount of chopped parsley and a dash of white vinegar to the dressing, along with 1/2 t. allspice. This should be a bit tart and very fresh tasting, so no honey!

Add a teaspoon of salt to grated cucumbers in the colander and let them rest for 20 minutes before squeezing the moisture out. No salt in the yogurt. Add a little sour cream to the yogurt.Add a splash of vinegar to the dressing.Add scallion or green onions.Can add celery or grated carrots.Add dressing to warm potatoes.

Delish, y’all! I love almost any kind of potato salad, and this one is a great addition to the pantheon of potato salad awesomeness. Lots of lemon, nice garlicky flavor. Definitely benefits from letting the dressing sit, or the whole salad sit together. Yum.

I was really excited to try this recipe but was ultimately disappointed. Potato salad needs mayo, not yogurt.

It’s weird how in the picture it looks like they added dill but it’s not in the recipe?

This was the perfect with the spinach and feta stuffed chicken breasts I already planned. Rounded out with air fried brussels tossed in a quick sauce of equal parts melted butter and honey, with siracha to taste. I skipped the EVOO and used fa*ge 2% instead of full fat, but added a couple spoonsful of regular sour cream, and thought it needed an allium so tossed in a handful of chopped chives (still mostly buying them - next year I will plant like 40 instead of this year's meager 4)!!

Another unique and flavorful recipe from Hetty — and not heavy like some potato salads. We’ll be making this again with our abundance of home grown cukes!

Topped with home grown garlic chives. Added lemon zest to dressing to get an extra zing, and why not if you are already juicing half a lemon? Used agave syrup instead of honey because I had it on hand and it was delicious!

Although it is delicious, it seemed like a lot of work. I do like the fact that it is made with yogurt, which is both lighter and safer in warm weather than mayonnaise.

TJ’s does an awesome tzatziki sauce. If in a hurry or encountering some other obstacle, just sub that and voila!

This was a flop — just Did not work. The sauce also got very runny in bottom of the bowl.

As the potatoes are cooling I drizzled olive oil and seasoned them with salt and pepper giving extra depth of flavor to the salad. Delicious recipe

My gut feeling is, don't go there. Tzatziki is a dish in its own right. With its own firm place in the international culinary repertoire. And long may it live. If you want Greek potatoes with garlic, try skordalia. Spuds with tzatziki ok. But not spuds in tzatziki.

Used non dairy sour cream which with the honey made the dressing too sweet and thick. Added an extra lemon squeezed and a splash of white wine vinegar. Improved but would lay off the sweetener next time!

I make this recipe all the time. However, Trader Joe's has vegan Tzatziki which is a great substitute for homemade. So yummy!

Add a teaspoon of salt to grated cucumbers in the colander and let them rest for 20 minutes before squeezing the moisture out. No salt in the yogurt. Add a little sour cream to the yogurt.Add a splash of vinegar to the dressing.Add scallion or green onions.Can add celery or grated carrots.Add dressing to warm potatoes.

This wasn't bad, but I wouldn't make it again. I love tzatziki, but for some reason the texture grossed me out a bit in potato salad. 1/4 cup of mint is waaaay too much for my taste (though I cut it down by about half and would cut it down further if I made this again). I think I'll continue making either German-style potato salad or potato salad with a light mayo dressing. Tzatziki potato salad sounded like a splendid idea, but the whole thing turned out meh.

I have not tried this, but personally I think roasted potato wedges served with Tzatziki on the side for dipping or spooning over would be simpler and better. Cut medium Yukon Gold potatoes into 1" chunks, drizzle with olive oil, sprinkle with salt and pepper and roast on a baking sheet in the oven at 375 degrees, turning occassionaly until done, about a half hour. Garnish with dill and serve with a small bowl of tzatziki.

My grandmother always added a dash of ouzo as well. Last but not least, the best garlic was considered to be from Evia (for full disclosure, her birth place also). Enjoy!