If you like tzatziki dishes and are looking for an easy homemade potato salad that’s lighter than traditional potato salads, you’ll want to give this Greek potato salad a try. Using tzatziki sauce instead of mayonnaise, this potato salad has all the creaminess and flavor you want in a potato salad, but with less calories and fat. It’s a win-win! This crowd-pleasing dish will be a hit at BBQs and potlucks. Share this Greek potato salad recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.

To make 6 servings of Tzatziki Potato Salad, start by preparing the Cabot Tzatziki. This recipe makes 1½ cups and will keep refrigerated for 1 week.

Fill a large stockpot with water and bring to a boil.

Add the quartered baby potatoes and cook until tender (when tender, potatoes will easily pierce in the center with a sharp knife), approximately 10 minutes.

Strain and spread potatoes on a sheet pan to cool completely.

In a medium bowl, mix together the cooked potatoes, ½ cup tzatziki, sliced green onions, diced celery stalks, chopped dill and salt and pepper.

Chill for 30 minutes and serve with a few sprigs of dill and sliced green onions for garnish.

For another fresh, light and delicious potato salad, try our Lemon Tarragon Potato Salad with Cabot Greek Yogurt recipe next. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this homemade Greek potato salad recipe. If you have a chance, please rate and review it!