Are you looking for a new twist on vegan potato salad? This Greek tzatziki potato salad recipe is my new go-to summer vegan potato salad! And it's so simple. So, give this potato salad with tzatziki sauce.
Vegan potato salad is one of my favorite dishes to make. But I like mixing it with different ingredients for a unique vegan salad recipe. So, today, I combine my favorite vegan Greek tzatziki sauce with baby red potatoes for a delicious tzatziki potato salad recipe! If you love dill, you will love this vegan recipe!
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What is Tzatziki Potato Salad?
With the season of outdoor gatherings in full swing, I often look for side dishes to pair with grilled veggie burgers, tofu, and veggie kabobs. I crave a delicious and healthy version of a classic, like this Greek potato salad recipe!
Tzatziki potato salad is a dairy-free, vegan, and naturally gluten-free side dish. A lighter version of traditional potato salad, it’s perfect to enjoy during the warm summer months. Serve at your next barbecue or backyard gathering!
Potato Salad with Tzatziki Sauce Ingredients
- Baby Red Potatoes: Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape for potato salad.
- Red Onion: These onions are colorful and spicy-to-mild flavor. Because of their bright color and crispy texture, they're great for salads, salsas, and other fresh recipes.
- Garlic: I prefer using fresh garlic whenever possible.
- Cucumber: I chose English cucumber, and I removed the seeds to reduce the amount of moisture in the potato salad.
- Dill: I love dill! Dill has a fresh, bright, and slightly sweet taste with a grassy undertone and hints of citrus and anise.
- Cashew Mayo: I use homemade cashew mayo.
- Dill Pickles: Chopped dill pickles give this Greek potato salad a zippy taste.
- Vegan Yogurt: I used Kite Hill plain yogurt, but any type or brand of plain vegan yogurt works well.
- Lemon + Zest: The taste and flavor of lemon can be described as slightly acidic and sour with high astringency. Its rind, on the other hand, has a bitter but extremely floral taste.
- Salt/Pepper: Use salt and pepper to taste.
- Smoked Paprika (Optional): I garnished it with smoked paprika for color and smokey flavor.
Tzatziki Potato Salad Ingredients Substitutions
- Choose any potatoes you enjoy.
- Yellow or green onions are an excellent substitute for baby red potatoes.
- Use minced, jarred garlic if you don't have fresh garlic cloves.
- Persian cucumbers substitute English cucumbers in vegan potato salad.
- If using dried dill, use half the amount of fresh dill in the recipe.
- Bottled lemon juice works in a pinch.
How to Make Tzatziki Potato Salad
- Begin by cutting the baby red potatoes in half.
- Fill a large pot half way full of COLD water and add a teaspoon of salt.
- DO NOT boil the water first. Instead, add the halved potatoes to the pot of cold salt water.
- Now, bring to a boil; reduce the temperature to medium, and boil for 15 minutes.
- Immediately drain in a colander and rinse with cold water, moving the potatoes around to ensure cooling off all the potatoes.
- In a salad bowl, whisk together the vegan yogurt, cashew mayo, minced garlic, lemon juice, zest, and three-quarters of the dill.
- Add the cooled red potatoes to the bowl with dressing.
- Include the diced red onion and dill pickles.
- Stir to combine.
- Taste and add salt and pepper to taste.
- Serve in a bowl, sprinkle with the remaining dill, and sprinkle with smoked paprika if desired.
- Place the salad into the refrigerate to chill before serving. The flavors develop as it chill.
- I suggest serving as a side dish with your favorite summer dishes, such as BBQ Jackfruit Sandwich, Grilled Tempeh, Easy Grilled Portobello Mushroom Burgers, or a Grilled Eggplant Sandwich!
Recipe FAQs
You'll love how easy and versatile this vegan Greek sauce is; you can serve it with some pita chips and fresh veggies or use it over your vegan gyros or veggie kebabs, with or to dip your fries, or to jazz up your vegan dinner bowls!
The key ingredients in vegan Tzatziki include vegan yogurt, cucumber, garlic, lemon juice, and fresh dill or mint. Tzatziki provides essential macronutrients, vitamins, and minerals to support overall health. This versatile sauce may boost heart health, improve gut health, and potentially lower the risk of diabetes.
Serve with a variety of vegetables like fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.
Tips
- Place potatoes in cold salt water BEFORE bringing the water to a boil. This helps the potatoes cook evenly for the prefect vegan potato salad.
- Because potatoes are sometimes smaller or larger than the ones I used in this recipe, make sure you test the potatoes a couple of minutes before or after the recommended cooking time. The fork should slide through the potato halves easily.
- Use a vegetable chopper to reduce the prep time it takes to chop vegetables for salads and other recipes.
- Make sure the potatoes are cooled before putting the vegan potato salad together.
- I like adding smoked paprika for flavor and color; however, if you don't like the flavor of smoked paprika, I suggest regular paprika.
- If using dried dill, remember it is more potent than fresh dill, so reduce the amount in half.
- The salad will stay fresh for 5 days in the refrigerator.
If you want a unique twist on vegan potato salad, try this delicious Greek tzatziki potato salad recipe! You will LOVE it!
Vegan Recipes to Enjoy This Summer!
If you love this vegan tzatziki potato salad recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Tzatziki Potato Salad
Ingredients
- 1 ½ pound baby red potatoes cut in half
- ½ English cucumber seeds removed and diced
- ½ cup dill pickles diced
- ½ cup red onion diced
- ¼ cup fresh dill chopped
- 1 lemon juiced and zested
- ⅔ cup vegan plain plant yogurt
- 2 Tablespons cashew mayo or vegan mayo of choice
- 2 cloves garlic minced
- salt and pepper to taste
- smoked paprkia optional
Instructions
- Begin by cutting the baby red potatoes in half.
- Fill a large pot half way full of COLD water and add a teaspoon of salt.
- DO NOT boil the water first. Instead, add the halved potatoes to the pot of cold salt water.
- Now, bring to a boil; reduce the temperature to medium, and boil for 15 minutes.
- Immediately drain in a colander and rinse with cold water, moving the potatoes around to ensure cooling off all the potatoes.
- In a salad bowl, whisk together the vegan yogurt, cashew mayo, minced garlic, lemon juice, zest, and three-quarters of the dill.
- Add the cooled red potatoes to the bowl with dressing.
- Include the diced red onion and dill pickles.
- Stir to combine.
- Taste and add salt and pepper to taste.
- Serve in a bowl, sprinkle with the remaining dill, and sprinkle with smoked paprika if desired.
- Place the salad into the refrigerate to chill before serving. The flavors develop as it chill.
- I suggest serving as a side dish with your favorite summer dishes, such as BBQ Jackfruit Sandwich, Grilled Tempeh, Easy Grilled Portobello Mushroom Burgers, or a Grilled Eggplant Sandwich!
Video
Notes
- Place potatoes in cold salt water BEFORE bringing the water to a boil. This helps the potatoes cook evenly for the prefect vegan potato salad.
- Because potatoes are sometimes smaller or larger than the ones I used in this recipe, make sure you test the potatoes a couple of minutes before or after the recommended cooking time. The fork should slide through the potato halves easily.
- Use a vegetable chopper to reduce the prep time it takes to chop vegetables for salads and other recipes.
- Make sure the potatoes are cooled before putting the vegan potato salad together.
- I like adding smoked paprika for flavor and color; however, if you don't like the flavor of smoked paprika, I suggest regular paprika.
- If using dried dill, remember it is more potent than fresh dill, so reduce the amount in half.
- The salad will stay fresh for 5 days in the refrigerator.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Diane
What brand of plant-based yogurt do you like? I have struggled to find one I don’t care for the coconut milk ones at all
Kathy Carmichael
Hi Diane. I like the Forager Cashew kind, but I also like the Cobani Greek Non-dairy yogurt; however, that one is made with coconut.
Esther
I love the flavours! This will be great at our upcoming Greek themed BBQ.
The recipe wasn't clear when to add the cucumber so I added it with the pickles.
Kathy Carmichael
Hi Ester, you add the cucumbers at the end. Sorry if it wasn't clear. I hope you enjoy the recipe.
Julie Johnston
Can't wait to try! There's a Coney Island restaurant near me that serves a chopped salad with potatoes that's got tzatzicki dressing; I loved it when I was still vegetarian, but haven't had for 5 years since going vegan. I will add the greens to this and chop up the potatoes a bit to recreate that recipe! Thanks!
Kathy Carmichael
Hi Julie, I have a separate recipe for a stand-alone tzatziki sauce, too. Here is the link: https://www.kathysvegankitchen.com/vegan-tzatziki-greek-yogurt-sauce/
John Blake
WOW! What great flavor!