Tsatziki is one of my favorite condiments, not only because I’m Greek. Tsatziki is an absolutely deliciously tangy, garlicy, smooth and protein packed dip. It goes with so many main dishes but why not partner it with a little potato for a hearty lunch or side dish.
My favorite part of this potato salad are the Kalamata olives – such a tasty addition to this salad. You can also add some red wine vinegar to the mix. Taste your salad and adjust ingredients (at the end) to your preference.
PRO TIP: Make sure you allow the potatoes to cool completely before mixing them into the tsatziki.
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Tsatziki Potato Salad
- 1.5 lbs baby potatoes, halved
- 1 cup Greek yogurt
- 1/3 cup mayonaisse
- 1/2 large cucumber, deseeded + shredded
- 1 small garlic clove, crushed
- 3/4 cup Kalamata olives, sliced
- 1/2 lemon, juiced
- 2 celery stalks, sliced thin
- 2 scallions, chopped
- 2 tbs fresh dill, chopped
- 2 tbs fresh parsley, chopped
- salt and pepper to taste
- Place your potatoes into a pot, just covered with water. Bring to a boil and cook uncovered for about 10-15 minutes or until fork tender. Promptly drain, transfer to a platter to cool completely.
- Squeeze out as much of the liquids from the cucumber shreds as you can. I used a paper towel a few times.
- In a large bowl, mix together the yogurt, mayo, cucumber, garlic, celery, scallions, lemon juice, olives, dill, parsley and salt and pepper to taste, until smooth. When the potatoes have cooled completely, mix those in.
- Garnish with some scallions, dill and freshly cracked black pepper.