Its a fun twist on the classic side dish.

Simply Recipes / Karishma Pradhan

There’s a particular joy in rediscovering a dish after a long hiatus.

It was extra creamy with sharp notes of garlic balanced by freshly grated cucumber and tangy lemon juice.

tzatziki potato salad in a bowl with a serving spoon

Simply Recipes / Karishma Pradhan

I love the combination of cooling yogurt clinging to the creamy, waxy potatoes.

Yukon golds stay relatively firm and hold up well to the sauce.

A handful of dill and a squeeze of fresh lemon juice keep it refreshing for summertime.

tzatziki potato salad in a bowl with a serving spoon, and in the background, a bowl of dill

Simply Recipes / Karishma Pradhan

Cover and bring to a boil over medium-high heat.

Remove the lid, reduce the heat to medium, and simmer for 15 to 20 minutes until fork-tender.

Cool the potatoes to room temperature, about 1 hour.

Meanwhile, make the sauce.

Cover and keep in the fridge until ready to serve.

Slice smaller potatoes in half; slice larger potatoes into quarters.

Toss with the dressing and taste for salt, seasoning as needed.

Garnish with the remaining dill and a drizzle of olive oil.

Serve at room temperature or chilled.

Store leftover potato salad in an airtight container in the fridge for 3 to 4 days.

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