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Tzatziki Potato Salad

Tzatziki potato salad has all the flavors you love of a good tzatziki sauce but in creamy, dreamy potato salad form!
Tzatziki Potato Salad via Kudos Kitchen By Renee

The first food I like to go after at a BBQ or a picnic is the potato salad! For me, the burgers, brats and hot dogs are always secondary and must wait until I have a big mound of potato salad on my plate!

Today for #SundaySupper I’d like to share my recipe for Tzatziki Potato Salad that I’ve been making the past several years, and which have always starred red Idaho® potatoes! What I love most about this recipe is how those little red Idaho®Potatoes stand up perfectly to all the bold flavors in this dish and don’t get lost in the shuffle.

This post for #SundaySupper has been sponsored by the Idaho Potato Commission, but all opinions are strictly my own. That said I would like to especially thank the Idaho Potato Commission for sending along the bag of red potatoes that I used in the making of this recipe, the valuable Idaho®Potato information, and last, but certainly not least, the two fun and friendly “Spuddy Buddy’s” that help keep me company in the kitchen!


This Tzatziki Potato Salad has all the flavors you love in a wonderful Greek tzatziki sauce, including the cucumbers, Greek yogurt, onion, garlic, and oregano…just to name a few. Plus, it’s quick to put together because the potatoes cook in a matter of minutes, and while they’re cooking you can prepare all your other ingredients. Another great thing about this particular Tzatziki Potato Salad is that because it’s not mayonnaise based, you don’t have to worry about it sitting out too long on a hot summer’s day!


Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.


I suggest that you prepare this potato salad in the morning of the day you plan to serve it because it’s best served chilled, after all the flavors have had a chance to marry and permeate the potatoes. Talk about a big fat Greek wedding! LOL

Serves: A party sized crowd     Prep Time: 30 minutes     Chill Time: 3 hours or longer

3 pounds red, Idaho® potatoes cut into 1 – 1 ½” chunks
1 ½ – 2 quarts cold water
2 tablespoons plus 1 teaspoon kosher salt, divided
2 tablespoons extra virgin olive oil
2 cucumbers, peeled, seeded and chopped into ½ “pieces
1 pint grape tomatoes, halved
1 medium red onion, medium diced
3 cloves garlic, minced
2 cups Greek yogurt
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
2 tablespoons chopped, fresh mint
½ teaspoon black pepper
-In a large stock pot cover the Idaho® potatoes with enough cold water to cover plus 1 tablespoon of salt.  Bring to a boil and cook for 15 minutes, or until the potatoes are fork tender.
-While the potatoes are boiling, add the chopped cucumbers and the halved grape tomatoes into a large strainer and sprinkle them with 1 tablespoon salt. Stir.  Allow them to sit in the sink and drain off their excess liquid for at least 15 minutes.
-Drain the potatoes and gently stir in the olive oil, the drained cucumbers, tomatoes, red onion, and garlic.
-In a large bowl, whisk together the yogurt, lemon juice, lemon zest, oregano, mint, 1 teaspoon salt and the black pepper.
-Gently stir the yogurt mixture into the potatoes until just combined.
-Cover and refrigerate at least 3 hours before serving.

-Garnish with additional fresh mint if desired.

 Tzatziki Potato Salad

Seriously though, who doesn’t like Idaho® potatoes and their zillion ways to make and serve them? Nobody I know of!! Since you feel the same way about those delicious Idaho® potatoes as I do, why not go underground (Sorry, potato humor. LOL!) and check out their website, and follow them on Twitter, Facebook, Pinterest, and Instagram.

 But wait…there is more exciting Idaho® potato information to tell you about…If you have an original recipe for re-inventing breakfast potatoes why not enter it in the IDAHO® POTATO RECIPE CONTEST 2014? The first place prize includes a ticket to the Food and Wine Conference (July 18-20, 2014), a $500 gift card and your recipe will be featured as a side dish at this year’s conference. Click here for more information, and to find out how to enter your prize-winning recipe.

And now, without further ado, and with the appropriate fanfare they rightly deserve, here are the other #SundaySupper Idaho® potato salad contributors, along with their delicious and mouthwatering recipes:









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Heather King

Thursday 22nd of May 2014

I always have a ton of tzatziki sauce left over from dishes...great idea to use it in potato salad!!

Dorothy at Shockingly Delicious

Wednesday 21st of May 2014

Feta and (maybe) some grilled chicken chunks, and you have yourself a totally wonderful dinner!


Tuesday 20th of May 2014

Yesss! One of my favorite ways to have potato salad is on the bottom of a Greek salad (regional Tampa area thing I guess) this version sounds like it would be right up my alley!

Karen Hartzell

Monday 19th of May 2014

Love the idea of using tzatziki for the dressing of the potato salad! Looks delicious!

Melanie | Melanie Makes

Monday 19th of May 2014

This sounds like such a great refreshing salad on a hot day!