Tzatziki Potato Salad

Have you ever heard of Tzatziki? (pronounced Tad-zee-key) It's a Greek yogurt sauce/dip with cucumber, garlic, and mint that's often served with gyros or pita bread. I'm a big fan of using Tzatziki when I burn out my love for hummus (as tough as that is). I put it on sandwiches, dip veggies in it, and even smother it over eggs in the morning. Don't give me that face, you know you want to try it now..

I thought it would be fun to put a Greek spin with my love for Tzatziki and make  a potato salad with it. Summer cookouts just aren't complete without something on the grill, baked beans, and potato salad. This version is a refreshing and healthy twist on the classic. I used fresh dill and lots of garlic which brought so much flavor to this light dish.

Tzatziki Potato Salad {GF}

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• Author: Sinful Nutrition
• Yield: 6 1x

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Ingredients

Units USM Scale 1x2x3x

• 5 large red potatoes, cubed
• ½ English cucumber, seeded and chopped
• ½ white onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Chobani plain 2% yogurt
• ¼ cup buttermilk
• 1 tsp Dijon mustard
• ½ cup fresh dill, chopped
• salt and pepper, to taste

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Instructions

1. Bring a large, salted pot of water to a boil. Add the potatoes and boil until tender, about 7-8 minutes.
2. In the meantime, chop the onion, garlic, and cucumber.
3. Drain the cooked potatoes, and add to a large bowl.
4. Add the remaining ingredients and mix until combined thoroughly.
5. Season with salt and pepper to taste, transfer to a serving bowl, and top with more fresh dill.
6. Chill for at least 4 hours or overnight for best flavor.

Notes

Veganize: Substitute yogurt for non-dairy yogurt. Substitute buttermilk for ¼ cup non-dairy milk + 2 teaspoon vinegar.

**Buttermilk can be substituted with ¼ cup milk + 2 teaspoon vinegar**

• Category: Vegetables, Sides

Have you ever had tzatziki? Whatcha think?

Are you a fan of Greek food?