Tzatziki Potato Salad

Tzatziki Potato Salad


There's a secret ingredient in this Tzatziki Potato Salad that'll FOREVER change how you make it
  • 1½ lb. baby red potatoes, halved
  • 1 tbsp. kosher salt, divided
  • 2 Persian cucumbers, chopped
  • ½ c. chopped dill pickles
  • ¼ c. freshly chopped dill
  • ½ c. diced red onion
  • 2 cloves garlic, grated
  • Zest of ½ lemon
  • 2 tbsp. lemon juice
  • 1 tsp. granulated sugar
  • ¼ tsp. MSG (optional)
  • ½ tsp. freshly ground black pepper
  • ⅔ c. whole plain Greek yogurt
  • 2 tbsp. mayonnaise
  • Smoked paprika, for garnish (optional)
  1. In a large pot, cover potatoes with water and season with 2 teapoons salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.
  2. Meanwhile, in a large bowl, stir together all remaining ingredients.
  3. When potatoes are cooked, drain well and add to bowl while hot. Fold into dressing until well combined and let cool.
  4. Garnish with paprika before serving, if desired.

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