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Tzatziki Potato Salad Recipe

A double dose of dill from Women's Bean Project Dill Spice Blend and fresh dill makes this spring side dish extra fresh!
Lunch

Servings

4 - 6 servings

Prep Time

30 minutes

Cook Time

15 minutes

Ingredients

  • 2 tbsp WBP dill spice blend
  • 2 English cucumbers
  • 1 cup full-fat Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 2 1/2 lbs new potatoes, halved
  • 1/3 cup pitted Kalamata olives, roughly chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 small red onion, diced

Featured WBP Products

Dill Spice Blend
5.25

Tzatziki Potato Salad Recipe

A double dose of dill from Women's Bean Project Dill Spice Blend and fresh dill makes this spring side dish extra fresh!
NO REVIEWS

Instructions

  1. Grate one half of an English cucumber into a colander and squeeze to drain of excess moisture. Slice remaining cucumber into small rounds.
  2. Transfer the grated cucumber to a large bowl and stir in the spice blend, yogurt, olive oil, lemon juice, and honey until fully combined. Add more dill seasoning to taste. Set aside.
  3. Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12 to 15 minutes until just tender. Drain and cool.
  4. In the large bowl with tzatziki, combine the potatoes, sliced cucumbers, olives, dill, and mint until fully covered. Serve slightly warm or chilled.

Recipe Notes

A double dose of dill from Women’s Bean Project Dill Spice Blend and fresh dill makes this spring side dish extra fresh!

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