Tzatziki Potato Salad Recipe No Mayo

Why You’ll Love This Tzatziki Potato Salad

This Tzatziki Potato Salad brings together creamy Greek yogurt, fresh dill, cucumber, and tender potatoes for a cool side dish with a bright, tangy finish. It is a fresh twist on classic potato salad, and it fits right in at cookouts, weeknight dinners, and make-ahead lunches.

Fresh, creamy, and full of herby flavor, this no mayo potato salad is the kind of side dish that disappears fast at the table.

• Easy to make: The steps are simple, and the cooking time is short. With just 15 minutes of prep and 8 to 13 minutes on the stove, this Tzatziki Potato Salad works well for busy parents, students, and working professionals.
• Light and wholesome: Greek yogurt gives this potato salad a creamy texture without mayonnaise. It is a good fit for anyone looking for a lighter potato salad recipe that still tastes satisfying. For more on the benefits of potatoes, see this helpful article from the UC Davis Health guide to potato health benefits.
• Flexible for many diets: This dish is naturally gluten-free, vegetarian, egg-free, and pescatarian, which makes it a smart choice for mixed gatherings. It is also free from shellfish, fish, peanuts, tree nuts, soy, pork, and alcohol.
• Fresh, tangy flavor: The mix of cucumber, lemon juice, garlic, dill, and Greek yogurt gives this tzatziki-style potato salad a clean flavor that feels cool and refreshing, especially on warm days.

Essential Ingredients for Tzatziki Potato Salad

Every ingredient in this Tzatziki Potato Salad plays a clear role. The potatoes bring comfort, the yogurt adds creaminess, and the cucumber and herbs keep each bite bright and fresh. If you want more recipe ideas that use simple, everyday ingredients, you may also like our easy family-friendly recipes collection.

Main Ingredients

• 2 pounds small Yukon gold or red potatoes, quartered or halved if small, for a tender, creamy base
• 1 tablespoon kosher salt, divided, to season the potatoes as they cook
• 1 teaspoon kosher salt, divided, to season the yogurt dressing
• 1/2 medium English cucumber (about 6 ounces), grated and squeezed dry for fresh crunch
• 3/4 cup plain Greek yogurt, preferably full fat, for a thick and tangy dressing
• 2 medium scallions, thinly sliced, about 1/4 cup, for mild onion flavor
• 2 tablespoons finely chopped fresh dill, plus more for garnish, for classic tzatziki flavor
• 1 tablespoon freshly squeezed lemon juice from 1 medium lemon, for brightness
• 1 tablespoon olive oil, for richness and smooth texture
• 2 cloves garlic, finely grated, for a sharp savory kick
• 1/4 teaspoon freshly ground black pepper, plus more as needed, for gentle heat
• Water, enough to cover the potatoes by 1 inch, for boiling

Special Dietary Options

• Vegan: Swap the Greek yogurt for a thick unsweetened plant-based yogurt. A coconut or almond-free soy-free yogurt can work if it is plain and tangy. Since this recipe is already soy-free in its original form, choose a plant yogurt that fits your needs.
• Gluten-free: The recipe is naturally gluten-free as written. Just check labels on yogurt and seasonings if you buy packaged versions.
• Low-calorie: Use low-fat or nonfat Greek yogurt instead of full-fat Greek yogurt. The dressing will still be creamy, though a little less rich.

How to Prepare the Perfect Tzatziki Potato Salad: Step-by-Step Guide

This Tzatziki Potato Salad is simple enough for a weeknight, but it still feels special enough for a cookout spread. The process is easy: cook the potatoes, mix the yogurt dressing, then let everything chill so the flavors can blend. That resting time is one of the best parts, because the salad gets better as it sits.

First Step: Cook the potatoes

Place the 2 pounds of potatoes in a saucepan and add 1 tablespoon of kosher salt. Cover them with water by 1 inch. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 8 to 13 minutes. The potatoes should be tender when pierced with a fork, but not falling apart.

If you are using small Yukon gold potatoes, they often cook a little faster. Red potatoes can also hold their shape nicely. Either one works well, and a mix of both gives the salad a nice look and a balanced texture.

Second Step: Prep the cucumber

While the potatoes cook, grate the 1/2 medium English cucumber. Then squeeze out the excess liquid. This step matters because watery cucumber can thin the dressing and make the salad loose. A clean kitchen towel, cheesecloth, or even your hands can help press out the moisture.

If you need to use a regular slicing cucumber, remove the seeds first. Another easy option is to use about three mini cucumbers. That gives you the fresh cucumber flavor without extra water in the dressing.

Third Step: Mix the tzatziki-style dressing

In a large bowl, mix the grated cucumber with the Greek yogurt, scallions, dill, lemon juice, olive oil, garlic, the remaining 1 teaspoon of kosher salt, and black pepper. Stir until the dressing looks smooth and evenly mixed. The smell will already remind you of tzatziki sauce, which is exactly why this potato salad tastes so fresh.

The yogurt should be thick and creamy. Full-fat Greek yogurt gives the richest result, but low-fat or nonfat yogurt can still work. If you use regular yogurt instead, the dressing will be thinner, so the final salad may feel a bit softer.

Fourth Step: Drain and cool the potatoes

Drain the potatoes well once they are tender. Let them cool for about 10 minutes before mixing them with the dressing. They should still be warm, but not steaming hot. That way, they absorb flavor without breaking apart.

At this stage, you can taste a potato piece if you want to check the salt level. If needed, you can add a little more kosher salt later after the salad chills.

Fifth Step: Combine everything

Stir the warm potatoes into the yogurt mixture until they are coated on all sides. Take your time here so the potatoes stay mostly intact. A large spoon or silicone spatula works best. You want the cucumber, dill, and yogurt to cling to the potatoes, not get lost at the bottom of the bowl.

This is the moment when the salad really starts to look like a true Tzatziki Potato Salad. The potatoes should be creamy, lightly herby, and speckled with scallions and cucumber.

Final Step: Chill and serve

Cover the bowl and refrigerate the salad for at least 3 hours, or up to 1 day. This resting time lets the flavors come together and gives the potatoes a better chance to soak up the dressing. In fact, the flavor usually improves after several hours or overnight.

Before serving, taste the salad and add more salt or pepper if needed. Garnish with extra dill for a fresh finish. Serve it cold or lightly chilled alongside grilled chicken, burgers, fish, roasted vegetables, or sandwiches.

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Dietary Substitutions to Customize Your Tzatziki Potato Salad

Protein and Main Component Alternatives

This salad already gives you a good amount of balance with potatoes and Greek yogurt, but you can still make a few changes depending on what you have on hand. If you want a richer bowl, full-fat Greek yogurt is the best choice. If you want something lighter, low-fat or nonfat Greek yogurt still works.

You can also use regular yogurt in a pinch, but the dressing will be thinner. To keep the salad thick, strain regular yogurt through a cheesecloth for a few minutes before mixing. For a dairy-free version, use a thick plain plant-based yogurt. Choose one with a tangy flavor so it feels closer to traditional tzatziki.

Vegetable, Sauce, and Seasoning Modifications

There are plenty of easy ways to change the flavor of this Tzatziki Potato Salad. If you want more crunch, add diced celery or chopped radishes. If you want a little more brightness, increase the lemon juice a small amount. For a bolder herb flavor, add chopped mint or parsley along with the dill.

You can also swap the scallions for very thinly sliced red onion if you like a sharper bite. If you prefer a milder salad, use only one scallion and keep the garlic amount the same. The recipe is forgiving, which makes it great for home cooks who like to adjust things to taste.

Mastering Tzatziki Potato Salad: Advanced Tips and Variations

Once you make this salad once, it is easy to tweak based on the meal or season. A few small habits can make a big difference in texture and flavor. This is the kind of side dish that gets easier every time you make it.

Pro cooking techniques

Salt the potato cooking water well so the potatoes are seasoned from the inside out. Also, do not overcook them. Tender is good, mushy is not. A fork should slide in with little effort, but the potato pieces should still hold their shape when stirred.

Another helpful trick is to let the potatoes cool for the full 10 minutes before mixing them in. This keeps the dressing creamy and helps the potatoes absorb flavor more evenly. If the potatoes are too hot, the yogurt can loosen and the salad can turn watery.

Flavor variations

Try adding a pinch of dried oregano for a more Mediterranean-style note. You can also fold in chopped olives for a briny bite or a small spoonful of capers for extra tang. If you want more freshness, add mint with the dill. If you want more richness, drizzle in a little extra olive oil before serving.

This salad also pairs nicely with grilled meats, roasted vegetables, pita, or baked chicken. It fits into many meals, which is one reason so many people keep it on repeat.

Presentation tips

For a pretty finish, transfer the salad to a shallow serving bowl and top it with fresh dill, a light grind of black pepper, and a few thin cucumber ribbons. A final drizzle of olive oil can make the top look glossy and fresh.

If you are serving guests, spoon the salad into a chilled bowl so it stays cool longer. That small detail helps the texture and makes the dish feel extra inviting.

Make-ahead options

The dressing can be made up to 1 day ahead and kept in the refrigerator. You can also cook the potatoes early and chill them separately, then mix everything closer to serving time. Leftovers keep well, so this is a good choice for meal prep or next-day lunches. For more make-ahead ideas, you might like our simple meal prep recipes.

How to Store Tzatziki Potato Salad: Best Practices

Proper storage helps keep this Tzatziki Potato Salad tasting fresh. Since it uses Greek yogurt, cucumber, and potatoes, cold storage is the best way to keep the texture and flavor in good shape.

Refrigeration

Store leftovers in an airtight container in the refrigerator. They will keep for up to 4 days. Stir the salad before serving, since some liquid may collect at the bottom. If it seems a little dry after chilling, add a spoonful of Greek yogurt and a pinch of salt.

Freezing

Freezing is not a good option for this salad. Potatoes can become grainy, and the yogurt dressing may separate once thawed. For the best texture, make only what you plan to eat within a few days.

Reheating

This salad is meant to be served cold, so reheating is not recommended. If you prefer it less chilled, let it sit at room temperature for 10 to 15 minutes before serving. That softens the cold edge without harming the texture.

Meal prep considerations

If you want to prep ahead, make the dressing and cook the potatoes separately, then combine them closer to mealtime. This keeps everything fresh and gives you more control over the final texture. It is a smart option for lunches, potlucks, and busy weeknights.

Nutrition Notes for Tzatziki Potato Salad

This recipe makes about 6 cups and serves 6. Each serving has about 166 calories, 4.4 g fat, 1.6 g saturated fat, 27.5 g carbs, 2.9 g fiber, 3.9 g sugars, 5.8 g protein, and 537.8 mg sodium.

Dietary notes: shellfish-free, egg-free, fish-free, red-meat-free, pescatarian, gluten-free, vegetarian, wheat-free, peanut-free, tree-nut-free, soy-free, sugar-conscious, alcohol-free, sulphite-free, and pork-free.

FAQs: Frequently Asked Questions About Tzatziki Potato Salad

Tzatziki Potato Salad

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🥗 Refreshing mayo-free tzatziki potato salad bursts with Greek yogurt, cucumber, dill, and lemon – light, tangy upgrade to picnic classics!
🥔 Healthy, gluten-free side chills to peak flavor in 3 hours, perfect for BBQs or meal prep with creamy texture minus the heaviness.

• Total Time: 3 hours 25 minutes
• Yield: 6 servings

Ingredients

– 2 pounds small Yukon gold or red potatoes for a tender, creamy base

– 1 tablespoon kosher salt, divided, to season the potatoes as they cook

– 1 teaspoon kosher salt, divided, to season the yogurt dressing

– 1/2 medium English cucumber (about 6 ounces) for fresh crunch

– 3/4 cup plain Greek yogurt, preferably full fat, for a thick and tangy dressing

– 2 medium scallions, thinly sliced, about 1/4 cup, for mild onion flavor

– 2 tablespoons finely chopped fresh dill for classic tzatziki flavor

– 1 tablespoon freshly squeezed lemon juice for brightness

– 1 tablespoon olive oil for richness and smooth texture

– 2 cloves garlic for a sharp savory kick

– 1/4 teaspoon freshly ground black pepper for gentle heat

– Water, enough to cover the potatoes by 1 inch, for boiling

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Instructions

1-First Step: Cook the potatoes Place the 2 pounds of potatoes in a saucepan and add 1 tablespoon of kosher salt. Cover them with water by 1 inch. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 8 to 13 minutes. The potatoes should be tender when pierced with a fork, but not falling apart. If you are using small Yukon gold potatoes, they often cook a little faster. Red potatoes can also hold their shape nicely. Either one works well, and a mix of both gives the salad a nice look and a balanced texture.

2-Second Step: Prep the cucumber While the potatoes cook, grate the 1/2 medium English cucumber. Then squeeze out the excess liquid. This step matters because watery cucumber can thin the dressing and make the salad loose. A clean kitchen towel, cheesecloth, or even your hands can help press out the moisture. If you need to use a regular slicing cucumber, remove the seeds first. Another easy option is to use about three mini cucumbers. That gives you the fresh cucumber flavor without extra water in the dressing.

3-Third Step: Mix the tzatziki-style dressing In a large bowl, mix the grated cucumber with the Greek yogurt, scallions, dill, lemon juice, olive oil, garlic, the remaining 1 teaspoon of kosher salt, and black pepper. Stir until the dressing looks smooth and evenly mixed. The smell will already remind you of tzatziki sauce, which is exactly why this potato salad tastes so fresh. The yogurt should be thick and creamy. Full-fat Greek yogurt gives the richest result, but low-fat or nonfat yogurt can still work. If you use regular yogurt instead, the dressing will be thinner, so the final salad may feel a bit softer.

4-Fourth Step: Drain and cool the potatoes Drain the potatoes well once they are tender. Let them cool for about 10 minutes before mixing them with the dressing. They should still be warm, but not steaming hot. That way, they absorb flavor without breaking apart. At this stage, you can taste a potato piece if you want to check the salt level. If needed, you can add a little more kosher salt later after the salad chills.

5-Fifth Step: Combine everything Stir the warm potatoes into the yogurt mixture until they are coated on all sides. Take your time here so the potatoes stay mostly intact. A large spoon or silicone spatula works best. You want the cucumber, dill, and yogurt to cling to the potatoes, not get lost at the bottom of the bowl. This is the moment when the salad really starts to look like a true Tzatziki Potato Salad. The potatoes should be creamy, lightly herby, and speckled with scallions and cucumber.

6-Final Step: Chill and serve Cover the bowl and refrigerate the salad for at least 3 hours, or up to 1 day. This resting time lets the flavors come together and gives the potatoes a better chance to soak up the dressing. In fact, the flavor usually improves after several hours or overnight. Before serving, taste the salad and add more salt or pepper if needed. Garnish with extra dill for a fresh finish. Serve it cold or lightly chilled alongside grilled chicken, burgers, fish, roasted vegetables, or sandwiches.

Last Step:

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Notes

❄️ Chill for several hours or overnight for maximum flavor development.
🥛 Opt for full-fat Greek yogurt for richer, creamier dressing.
📅 Prepare dressing up to 1 day ahead; leftovers keep 4 days in fridge.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Chill: 3 hours
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian, Gluten-Free

Nutrition

• Serving Size: 1 cup
• Calories: 166 kcal
• Sugar: 3.9 g
• Sodium: 538 mg
• Fat: 4.4 g
• Saturated Fat: 1.6 g
• Unsaturated Fat: 2.8 g
• Trans Fat: 0 g
• Carbohydrates: 27.5 g
• Fiber: 2.9 g
• Protein: 5.8 g
• Cholesterol: 5 mg