A Lighter Potato Salad with Tzatziki Dressing
I’ve long loved that beloved dill swirled fresh tzataziki sauce and the other day I was thinking it would be the perfect addition to a potato salad for a Greek spin, and oh how it is! Not only is it delicious but as I mentioned it’s a healthier, lighter alternative vs. using 1 cup+ of mayonnaise. Here I felt like 1/4 cup mayonnaise gave it the perfect amount of richness but if you are looking to make this even lighter you can use light mayonnaise. Or even omit the mayo and use whole Greek yogurt instead.
Ingredients You’ll Need for This Potato Salad
Red potatoes (yellow would work too) English cucumber Greek yogurt Mayonnaise Fresh parsley Fresh dill Garlic Lemon Salt and pepper
How to Make this Greek Potato Salad
First you’ll boil dice the potatoes then add to a pot and boil in water until fully tender.
Drain and let them cool completely in refrigerator, or to chill quickly spread onto a rimmed baking sheet and freeze for about 10 – 15 minutes.
While the potatoes are cooling you’ll prep the dressing. To start you’ll seed and dice the cucumber.
Then toss the ingredients for the dressing together in a larger mixing bowl (if you just mix the dressing in the bowl you’ll be using to toss the salad you won’t need to dirty two bowls).
Then add the potatoes and red onion.
Give it a good toss to coat everything. Sprinkle with a little more dill and parsley as desired and serve.
What to Serve this With
Grilled salmon (here I just added some olive oil, dried oregano, basil and fresh lemon). Greek Chicken Kebabs Grilled Greek Lemon Chicken Pan seared steaks or grilled steaks or lamb chops More veggies like grilled corn, think summer sides
Summer is just around the corner and this is one of those recipes you’ll want in your back pocket for all the summer get togethers. I have the feeling it will become a crowd favorite! Feel free to double up the recipe as needed.
More Potato Salad Recipes to Try
Classic Potato Salad Garlic Herb Potato Salad Cheddar Bacon Ranch Potato Salad
