Go Back
Print
Lemon Tzatziki Potato Salad

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 flavor twist

Course Side Dish
Cuisine American
Keyword potato salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 143 kcal
Author Barry C. Parsons

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

  1. 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

  1. 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.
  2. Mix together the yogurt, garlic, cucumber, lemon juice, lemon zest salt and pepper.
  3. Toss the salad gently in the dressing until the potatoes are well coated.
  4. 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.

Recipe 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.