This fresh take on a summer staple is bursting with flavor—think plenty of dill, a bright hit of lemon, and the creamy tang of yogurt. Crisp cucumbers (both fresh and pickled) add crunch, while tender baby red potatoes and zesty red onion bring it all together. A pinch of salt, and you’ve got a refreshing-yet-indulgent dish that’s guaranteed to be the star of any potluck or BBQ.
Yields: 6 servings
Prep Time: 15 mins
Total Time: 35 mins

IngredientsTzatziki-Inspired Potato Salad

  • 1 1/2 lb. baby red potatoes, halved
  • 1 Tbsp. Himalayan salt, divided
  • 2 English cucumbers, chopped
  • 1/2 cup chopped dill pickles
  • 1/4 cup freshly chopped dill
  • 1/2 cup diced red onion
  • 2 cloves garlic, grated
  • Zest of ½ lemon
  • 2 Tbsp. lemon juice
  • 1 tsp. granulated sugar
  • 1/2 tsp. freshly ground black pepper
  • 2/3 cup whole plain Greek yogurt
  • 2 Tbsp. mayonnaise
  • Smoked paprika, for garnish (optional)

Instructions

  • In a large pot, cover potatoes with water and season with 2 teaspoons salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.
  • Meanwhile, in a large bowl, stir together all remaining ingredients.
  • When potatoes are cooked, drain well and add to bowl while hot. Fold into dressing until well combined and let cool.
  • Garnish with paprika before serving, if desired.