Description
This Tzatziki Potato Salad offers a delightful twist on the traditional recipe, combining creamy Greek yogurt, fresh herbs, and zesty cucumbers for a refreshing side dish. Perfect for summer picnics or gatherings!
Ingredients
– 2 pounds baby potatoes
– 1 cup Greek yogurt
– 1 medium cucumber, diced
– 2 cloves garlic, minced
– 3 tablespoons fresh dill, chopped
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions
1. Wash and boil the baby potatoes in salted water until tender, about 15-20 minutes.
2. Drain and let the potatoes cool, then cut them into halves or quarters.
3. In a large mixing bowl, combine Greek yogurt, diced cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper.
4. Gently fold the cooled potatoes into the yogurt mixture until evenly coated.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a twist, add diced red onion or bell peppers.
- Prep Time: 15
- Cook Time: 20
- Category: Salads and Bowls
- Method: Boiling, Mixing
- Cuisine: Mediterranean