Tzatziki Potato Salad

Tzatziki Potato Salad

The traditional Greek dip (tzatziki) of cucumber, yoghurt and garlic, makes a tangy dressing for this potato salad.

Tzatziki Potato Salad
Recipe type: Potato Salad
Prep time: 
Cook time: 
Total time: 
  • 900 g unpeeled Bintje potatoes cut into 2½ cm cubes (about 6 cups)
  • ¾ cup plain Greek-style yoghurt
  • ¼ cup sour cream
  • 1 cup diced unpeeled, seeded cucumber
  • ¼ cup chopped red onion
  • 1½ tablespoons milk
  • ¾ tablespoon lemon juice
  • 2 teaspoons honey
  • 2 teaspoons garlic powder
  • 1½ teaspoons dried oregano
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  1. Place potatoes in water to cover in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 - 12 minutes or until potatoes are fork-tender. Drain well. Cool completely.
  2. Mix yoghurt, sour cream and milk in small bowl with wire whisk until well blended.
  3. Add lemon juice, honey, and seasonings; mix until well blended.
  4. Place potatoes, cucumber and onion in large bowl. Add yoghurt dressing; toss gently to coat well. Garnish with crumbled feta cheese, if desired.
  5. Cover. Refrigerate until ready to serve.


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