Tzatziki is a Greek sauce that is served as a dip. Here I have used it to dress up a Vegan Tzatziki Potato Salad.
Before going vegan 17 years ago, I would order a Greek Salad and pita bread with tzatziki at Greek restaurants. Of course being vegan and gluten free, I don’t order them anymore. So I decided to veganize both the Greek Salad and the tzatziki. Now I just have to come up with a vegan gluten free pita bread recipe!
Looking at all the sides in my recipe archive, I realized I only have one potato salad – a Sweet Potato Salad with Agave Mustard Dressing. So, for my second potato salad, I thought why not make a Vegan Tzatziki Potato Salad.
Tzatziki is a Greek sauce that is served with grilled meats or as a dip. My vegan version is made with an English cucumber, coconut yogurt, vegan sour cream (to add thickness), dill, olive oil, garlic, and lemon juice.
When I think of potato salad, I think of a picnic in the park, sitting on a blanket enjoying the cool breeze. Even though it has been a really long time since I have been on a picnic, I can still bring back the feeling, while I wait for it to get cool enough to have one. To be honest, it probably will be a couple more months before my ideal picnic weather is upon us!
This is one of the easiest potato salads ever. If you are looking for a new way to dress up your potato salad, this is a great way to do it.
Vegan Tzatziki Potato Salad
- 5 Yukon gold potatoes, chopped
- 1/4 cup + 2 tablespoons vegan tzatziki
- salt and pepper
- In a pot, cover chopped potatoes with cold water. Add salt to the water. Bring water to a boil. Reduce heat to medium low and cook until fork tender, about 20 – 25 minutes. Drain. Set aside until cool.
- Add vegan tzatziki, salt, and pepper. Toss to coat.