Description

This Tzatziki Potato Salad brings the bright, herby flavors of Greek tzatziki to a hearty potato salad. Tender red potatoes, crisp cucumbers, chickpeas, olives, and feta are tossed in a creamy Greek yogurt dressing with lemon, garlic, and herbs for a refreshing Mediterranean side dish.

Ingredients

Scale

For the Salad

1.5 lbs red potatoes, diced
2 tsp kosher salt
275 g (2 cups) Persian cucumbers, sliced (can sub for English)
15.5 oz canned chickpeas, drained and rinsed
100 g (¾ cup) red onion, finely diced
170 g (1 ½ cup) celery, finely diced
4.9 oz jar Castelvetrano olives, halved
6 oz feta cheese (I like block-style stored in brine)

For the Dressing

227 g (1 cup) thick Greek yogurt
1 tbsp lemon juice
Zest of 1 lemon
3 cloves garlic (or 1 tsp garlic powder)
3-4 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
4 tsp fresh chives, chopped
4 tsp fresh oregano, chopped
1 ½ tsp kosher salt, plus more to taste
½ tsp cracked black pepper, plus more to taste
½ tsp sumac, plus more to finish

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Instructions

Place the diced potatoes in a pot of cold, generously salted water (2 tsp). Bring to a boil and cook until fork-tender but not falling apart, about 10 minutes. Drain well and set aside to cool slightly.
In a medium bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic, dill, mint, chives, oregano, kosher salt, black pepper, and sumac until smooth.
Add the potatoes, cucumbers, chickpeas, red onion, celery, and Castelvetrano olives to the bowl and gently fold to coat in the dressing.
Crumble in the feta and fold again lightly, keeping some chunks intact.
You can serve right away, but I prefer to refrigerate for at least 30 minutes before serving for the best flavor. Finish with a sprinkle of fresh dill or sumac, if desired.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Salt, Yogurt, Herbs: Nutrition is calculated assuming ~⅓ of the boiling water salt is absorbed. I usually use Fage Total 0% Greek yogurt, but whole milk also works if you prefer extra creaminess. If you need to substitute dried herbs in a pinch, you absolutely can -- though the flavor won’t be as vibrant. You’ll want to use about one-third of the amount as fresh.

Storage: Always refrigerate in an airtight container. Best eaten within 1–2 days, but will keep for up to 3. For make-ahead, add cucumbers just before serving so they stay crisp.

Nutrition

Serving Size: about 1 cup
Calories: 177
Sugar: 2 g
Sodium: 942
Fat: 6 g
Saturated Fat: 2 g
Carbohydrates: 23 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 7 mg