This Tzatziki potato salad sounds absolutely delicious! The combination of creamy potatoes with the cool, tangy tzatziki sauce is sure to be a hit. Here’s a quick breakdown of how to make it:
Ingredients:
- 1 1/2 pounds potatoes, diced (optionally peeled)
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise (or extra Greek yogurt)
- 1/2 cup cucumber, peeled, seeded, grated, and drained
- 1 clove garlic, grated
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 2 tablespoons lemon juice (~1/2 lemon)
- Salt and pepper to taste
- 1/4 cup feta, crumbled (optional)
- 2 green onions, thinly sliced
Directions:
- Cook the Potatoes: Place the diced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the potatoes are tender. Drain and let cool.
- Make the Tzatziki Sauce: In a separate bowl, mix the Greek yogurt, mayonnaise, grated cucumber, garlic, dill, mint, lemon juice, salt, and pepper until well combined.
- Combine: Add the cooled potatoes to the tzatziki sauce and gently mix to coat the potatoes evenly.
- Add Toppings: Stir in crumbled feta (if using) and sliced green onions.
- Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Notes:
- Potato Variety: Russet potatoes will become creamier and more mashed in texture, while red or white potatoes will hold their shape better. Golden potatoes are a nice middle ground.
- Optional Add-ins: You can add more herbs or a little extra lemon juice if you like a more tangy flavor.
