Lemon Tzatziki Potato Salad. A fantastic side dish potato salad that uses low fat yogurt in place of mayonnaise for a tasty Greek inspired flavour twist.
Lemon Tzatziki Potato Salad
The mission continues to add more side dish recipes and this one is a tasty find indeed. Summer BBQ’s are still in full swing and this would make a delicious addition to the selection of side dishes at your next grilled meal.
It’s also terrific way to use leftover potatoes from Sunday dinner and serve with your leftover roast beef, chicken or pork for Monday lunch or dinner. It’s also a good way to use up any leftover tzatziki from a personal favourite meal of mine, Chicken Souvlaki with Lemon Mint Tzatziki.
Since this recipe is made with a yogurt based dressing, as is used in tzatziki, it is a much healthier option for potato salad. It has far less fat than a mayo based dressing but it in no way sacrifices anything on flavour!
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Lemon Tzatziki Potato Salad
Lemon Tzatziki Potato Salad. A fantastic side dish potato salad that uses low fat yogurt in place of mayonnaise for a tasty Greek inspired flavour twist.
Ingredients
- 2 1/2 pounds red skinned potatoes, cut in 1 to 1 1/2 inch chunks
For the dressing
- 1/2 cup strained yogurt
- 1 clove finely minced garlic
- 3 inch piece of cucumber, de-seeded and diced small
- 1 tbsp lemon juice
- 1/2 tsp lemon zest, finely minced
- pinch of salt and pepper to season
To garnish
- crumbled feta cheese
- lemon zest
Instructions
- Wash the potatoes well and gently boil them in salted water until they are fully cooked. Drain and cool the potatoes in a single layer on a parchment lined cookie sheet.
For the dressing
- You will need to strain some plain yogurt. I do this in a colander lined with coffee filters suspended over a larger bowl. I often do this overnight to get as much liquid out of the yogurt as possible but a couple of hours should suffice. One cup of plain yogurt should produce about a half cup of strained yogurt.
- Mix together the yogurt, garlic, cucumber, lemon juice, lemon zest salt and pepper.
- Toss the salad gently in the dressing until the potatoes are well coated.
- Chill the salad for at least an hour before serving and if you like, garnish with the crumbles feta and a little extra lemon zest.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
6Amount Per Serving Calories 143Sodium 40mgCarbohydrates 31gFiber 3gSugar 3gProtein 5g
Lemon Tzatziki Potato Salad
Lemon Tzatziki Potato Salad. A fantastic side dish potato salad that uses low fat yogurt in place of mayonnaise for a tasty Greek inspired flavour twist.
Ingredients
- 2 1/2 pounds red skinned potatoes, cut in 1 to 1 1/2 inch chunks
For the dressing
- 1/2 cup strained yogurt
- 1 clove finely minced garlic
- 3 inch piece of cucumber, de-seeded and diced small
- 1 tbsp lemon juice
- 1/2 tsp lemon zest, finely minced
- pinch of salt and pepper to season
To garnish
- crumbled feta cheese
- lemon zest
Instructions
- Wash the potatoes well and gently boil them in salted water until they are fully cooked. Drain and cool the potatoes in a single layer on a parchment lined cookie sheet.
For the dressing
- You will need to strain some plain yogurt. I do this in a colander lined with coffee filters suspended over a larger bowl. I often do this overnight to get as much liquid out of the yogurt as possible but a couple of hours should suffice. One cup of plain yogurt should produce about a half cup of strained yogurt.
- Mix together the yogurt, garlic, cucumber, lemon juice, lemon zest salt and pepper.
- Toss the salad gently in the dressing until the potatoes are well coated.
- Chill the salad for at least an hour before serving and if you like, garnish with the crumbles feta and a little extra lemon zest.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
6Amount Per Serving Calories 143Sodium 40mgCarbohydrates 31gFiber 3gSugar 3gProtein 5g
Shirley
Monday 25th of April 2022
I think this would benefit from a generous addition of fresh dill. There is a deli in the market in downtown London ON that has dill in their potato salad. I love it the best of all the potato salads I’ve had in my life.
Wendy Furtenbacher
Sunday 27th of May 2018
Should I have used 0% yogurt? I used 6% and drained overnight
Barry C. Parsons
Thursday 31st of May 2018
I think any fat content will work.
Yolanda
Sunday 3rd of July 2016
Would Greek yogurt have to be strained as well?
dani
Tuesday 30th of July 2013
This sounds delish! I love tzatziki and this would be a cool new way to enjoy it :)