Best 3 Tzatziki Potato Salad Recipes
In the realm of culinary delights, where flavors dance on the palate and textures create a symphony of sensations, lies a dish that embodies the essence of summer's bounty: Tzatziki Potato Salad. This vibrant and refreshing salad combines the crispness of tender potatoes, the creamy tang of homemade tzatziki sauce, and the aromatic freshness of herbs, creating a symphony of flavors that will tantalize your taste buds. With its vibrant colors and delectable taste, Tzatziki Potato Salad is a showstopper at any gathering, whether it's a backyard barbecue, a potluck, or a family reunion. This article presents a collection of three unique recipes for Tzatziki Potato Salad, each offering a distinct twist on this classic dish. From a classic version that stays true to its Greek roots to a tangy dill-infused variation and a smoky roasted red pepper rendition, these recipes cater to a wide range of palates and preferences. Embark on a culinary journey as we explore the delectable world of Tzatziki Potato Salad, discovering the secrets behind its irresistible charm and learning how to recreate this dish in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
TZATZIKI POTATO SALAD
Tzatziki, the classic Greek combination of garlic, yogurt and cucumber, is incredibly versatile and often served with grilled meat, gyros, roasted vegetables or simply flatbread. Here, it is the sauce for a fresh potato salad. Opt for a waxy potato, such as red, new or fingerlings, as these varieties contain the least starch and will retain their shape when boiled. (All-purpose Yukon Golds work, too.) The potatoes are left unpeeled for texture, but peel them if you prefer, and make sure they are roughly the same size to ensure even cooking. The tzatziki benefits from resting for at least 10 to 15 minutes before being added to the potatoes, so prepare it before you start the potatoes, or better yet, make it the night before and let it hang out in the fridge so the flavors can get to know one another. A little honey lends a floral, subtle sweetness, but omit it if you want this dish to be purely savory.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
- Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
- Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.
TZATZIKI POTATO SALAD
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.
Nutrition Facts : Calories 128 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 190mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD
Steps:
- Several hours before serving, make the potato salad: Rinse the potatoes, leaving their skins on. Put them in a saucepan with enough cold water to cover well and add a sprinkling of salt. Bring to a boil over high heat, and then adjust the heat to maintain a steady boil and cook until the potatoes are just tender enough to be pierced easily with a long metal skewer, about 15 minutes. Drain well, transfer to a large mixing bowl filled with ice and water, and leave until thoroughly cooled, about 30 minutes. Meanwhile, in another mixing bowl, stir together the vinegar, sugar, and salt and pepper to taste. Peel the potatoes, using your fingertips and, if necessary, a small, sharp knife to slip off their skins. Cut each potato crosswise into discs about 1/4 inch thick and add them to the vinegar mixture. Add the red onion, toss gently, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours. Make tzatziki For the salmon: Preheat an outdoor or indoor charcoal or gas grill. Brush the salmon fillets on both sides with olive oil and season lightly with salt and pepper. Grill to the desired degree of doneness, about 4 minutes per side per 1 inch of thickness for medium, 5 minutes per side for cooked through but still moist. Meanwhile, put the potato salad in a sauté pan with the chicken broth and butter and cook over medium heat, stirring occasionally, until heated through. Taste and adjust the seasonings with more salt and pepper, if necessary. To serve, spoon the potato salad onto 4 serving plates to form even beds. Place a salmon fillet on top of each. Spoon some of the cool cucumber sauce over each fillet and around the plate, transferring the rest to a serving bowl to pass at table. Garnish each serving with a dill sprig. Serve immediately.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your potato salad shine. Look for waxy potatoes that hold their shape well when cooked, such as Yukon Gold or Red Bliss potatoes.
- Cook the potatoes properly: Overcooked potatoes will be mushy and unpleasant. Cook them just until they are tender when pierced with a fork, about 10-12 minutes.
- Let the potatoes cool completely: This will help to prevent the potato salad from becoming watery.
- Use a good-quality mayonnaise: Mayonnaise is the base of the dressing, so it's important to use one that you like the taste of. You can also use Greek yogurt or sour cream as a substitute.
- Season the dressing to taste: Add salt, pepper, and herbs to taste. You can also add a squeeze of lemon juice or a dollop of Dijon mustard for extra flavor.
- Add mix-ins: To make your potato salad more interesting, you can add mix-ins such as chopped vegetables, hard-boiled eggs, or crumbled bacon.
- Chill the potato salad before serving: This will help the flavors to meld and the potato salad will be more refreshing.
Conclusion:
This recipe for Tzatziki Potato Salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its creamy dressing, tender potatoes, and fresh herbs, this potato salad is sure to be a hit at your next potluck or barbecue.
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