Tzatziki Potato Salad

Orla McAndrew

Tzatziki Potato Salad

Recipe Background: 


  • 1 1/2 lb. baby potatoes, halved
  • 1 tbsp.sea salt
  • 1 cucumber chopped
  • 40 g chopped dill pickles
  • 25g freshly chopped dill
  • 1 red onion diced
  • 2 cloves garlic, grated
  • Zest of ½ lemon
  • 2 tbsp. lemon juice
  • 1 tsp. granulated sugar
  • 1/2 tsp. freshly ground black pepper
  • 3 tbsp. whole plain Greek yoghurt
  • 2 tbsp. mayonnaise


In a large pot, cover potatoes with water and season with 2 teapoons salt. Bring water to a boil

and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.

Meanwhile, in a large bowl, stir together all remaining ingredients.

When potatoes are cooked, drain well and add to bowl while hot. Fold into dressing until well

combined and let cool

Print Friendly and PDF
Back to recipes