Name: My Tzatziki Potato Salad Is Always Gone In Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
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, grated; 1 tablespoon fresh lemon juice, from about 1/2 lemon; 1/4 teaspoon freshly ground black pepper

My Tzatziki Potato Salad Is Always Gone In Minutes

For a cool and creamy take on classic potato salad, I turned to my favorite condiment: tzatziki. This delicious combination makes it a must-make summer recipe.

1 hr 45 min total 15 min prep 30 min cook 4 299 cal

Instructions

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1 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 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 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 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!