Potato Tzatziki Salad Recipes

TZATZIKI POTATO SALAD

Tzatziki Potato Salad image

Tzatziki, the classic Greek combination of garlic, yogurt and cucumber, is incredibly versatile and often served with grilled meat, gyros, roasted vegetables or simply flatbread. Here, it is the sauce for a fresh potato salad. Opt for a waxy potato, such as red, new or fingerlings, as these varieties contain the least starch and will retain their shape when boiled. (All-purpose Yukon Golds work, too.) The potatoes are left unpeeled for texture, but peel them if you prefer, and make sure they are roughly the same size to ensure even cooking. The tzatziki benefits from resting for at least 10 to 15 minutes before being added to the potatoes, so prepare it before you start the potatoes, or better yet, make it the night before and let it hang out in the fridge so the flavors can get to know one another. A little honey lends a floral, subtle sweetness, but omit it if you want this dish to be purely savory.

Provided by Hetty McKinnon

Categories dinner, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 Persian or mini cucumbers, coarsely grated
1 cup full-fat Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice, plus more as needed
2 teaspoons honey, plus more as needed (optional)
1 garlic clove, grated
Kosher salt and black pepper
2 1/2 pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large)
3 Persian or mini cucumbers, sliced into 1/4-inch rounds
1/3 cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large
1/4 cup chopped dill
1/4 cup chopped mint
Extra-virgin olive oil, for drizzling
1/2 lemon

Steps:

To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

VEGAN POTATO SALAD WITH TAHINI

Vegan Potato Salad With Tahini image

This robustly seasoned vegan potato salad is lively and earthy from a dressing of cumin, charred scallion and loads of tahini, which gives it a rich and creamy texture. This is a good one to make a day or two before you want to serve it as the flavors get better as they sit. Just be sure to let it come to room temperature so everything is at its brightest and most supple.

Provided by Melissa Clark

Categories salads and dressings, vegetables, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds yellow potatoes, such as Yukon Gold, cut into 1-inch chunks
Salt and freshly ground black pepper
2 bunches scallions, trimmed
1/3 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons freshly squeezed lemon juice, plus more as needed
1 to 2 garlic cloves, finely grated
1 teaspoon ground cumin
1/4 cup tahini
Ice water, as needed
1/2 cup soft herbs, such as cilantro, parsley, mint, dill or a combination

Steps:

Place the potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over high heat and cook until potatoes are just tender, 10 to 15 minutes, depending on the kind of potato. Drain very well.
Heat the broiler. Arrange 1 bunch scallions on a sheet pan. Thinly slice the other bunch, reserving the slices for serving.
Season the whole scallions in the pan with salt and pepper, and very lightly drizzle with olive oil. Broil until charred, tossing occasionally, for 3 to 7 minutes. Transfer to a cutting board to cool. Coarsely chop scallions and set aside.
In a large bowl, whisk together lemon juice, garlic, cumin and a large pinch of salt. Let sit for 1 minute to mellow the garlic and dissolve the salt. Whisk in tahini, then gradually add ice water, 1 tablespoon at a time (about 3 to 6 tablespoons total), until the sauce thickens and is smooth enough to drizzle. The sauce can take 30 seconds to 1 minute to thicken so keep whisking; if it gets too thick, thin it down with a little more water. Taste and add more lemon juice and salt if needed.
Transfer hot potatoes and charred scallions to bowl with tahini dressing. Drizzle in the remaining 1/3 cup olive oil and toss until potatoes are well coated. Taste and add more salt and lemon juice if needed.
Let cool to room temperature for at least an hour before serving, or refrigerate for up to 24 hours. The potatoes will absorb the dressing as they sit. Just before serving, taste and add more salt or lemon juice if needed, and toss with the raw scallion slices and herbs.

POTATO TZATZIKI SALAD

Potato Tzatziki Salad image

Make and share this Potato Tzatziki Salad recipe from Food.com.

Provided by Kurstin

Categories Potato

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

12 -15 red potatoes (depending on how big they are you may want to cut them in half of quarters)
1 cup plain Greek yogurt
1/2 English cucumber (grated)
1 -2 garlic clove (crushed)
1 tablespoon olive oil
1 -2 tablespoon fresh dill
1 tablespoon lemon juice
salt and pepper

Steps:

Boil the potatoes until fork tender in salted water.
While the potatoes boil, combine the yogurt, cucumber, garlic, olive oil, dill and lemon juice.
Drain potatoes.
Combine with yogurt mixture. Add salt and pepper to taste. Cool.

Nutrition Facts : Calories 497.7, Fat 4.3, SaturatedFat 0.7, Sodium 39.4, Carbohydrate 103.5, Fiber 11.1, Sugar 7.1, Protein 12.4

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