Tzatziki Potato 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.

TZATZIKI POTATO SALAD

Tzatziki Potato Salad image

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. -Cindy Romberg, Mississauga, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 pounds small red potatoes, halved
1 carton (12 ounces) refrigerated tzatziki sauce
2 celery ribs, thinly sliced
1/2 cup plain Greek yogurt
2 green onions, chopped
2 tablespoons snipped fresh dill
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 tablespoon minced fresh mint, optional

Steps:

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts : Calories 128 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 190mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

TZATZIKI

Tzatziki image

Provided by Ina Garten

Categories appetizer

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Steps:

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

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