Greek Tzatziki Potato Salad

Greek Tzatziki Potato Salad - Creamy, herbaceous and so good for you! 

Course Side, Side Dish
Cuisine American, Greek
Keyword Greek, Potato
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 150 kcal
Author Holly Sander


  • 2 pounds baby Dutch yellow potatoes (3/4"), halved
  • 1 English cucumber sliced into 1/2" medallions and then quartered
  • 3 cloves garlic, minced
  • cup plain Greek yogurt (I used nonfat)
  • 5 green onions, chopped (reserve 1 tablespoon for garnish)
  • 1/2 cup fresh dill, chopped (reserve 1 tablespoon for garnish)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh chopped mint
  • 2 tablespoon fresh lemon juice
  • zest from one lemon (reserve 1 tsp for garnish)
  • 1 tablespoon salt to cook the potatoes, plus ½ teaspoon
  • ½ teaspoon pepper
  • 1 tablespoon Extra Virgin Olive oil

For Garnish:

  • 1 teaspoon lemon zest
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped green onions
  • crumbled feta (optional)


  1. Place the halved baby potatoes in a pot on the stove.  Add 1 tablespoon salt and enough cold water to cover the potatoes.  Bring to a boil at high heat, then reduce the heat to medium (with a gentle boil) and cook the potatoes until fork-tender, about 10 minutes.  Drain and set aside on a baking sheet to cool.

  2. Add all the other ingredients, except for the garnishes, to a large mixing bowl.  Add the potatoes and gently fold together.

  3. Garnish with additional fresh dill, green onions, lemon zest and feta cheese if desired.