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Fresh Creamy Vegan Tzatziki Potato Salad

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A light, refreshing vegan potato salad with a creamy tzatziki sauce made from plant-based yogurt, cucumber, garlic, and fresh herbs. Perfect for easy summer meals and gatherings.

Ingredients

Scale
  • 2 pounds small new potatoes or Yukon Gold potatoes
  • 1 cup (240ml) unsweetened plain plant-based yogurt (coconut or almond-based preferred)
  • 1/2 cup (50g) grated cucumber, squeezed to remove excess water
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh mint, chopped (optional)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup finely diced red onion (optional)
  • 2 tablespoons chopped capers or green olives
  • A handful of fresh parsley, chopped for garnish

Instructions

  1. Wash the potatoes thoroughly. Cut larger potatoes into bite-sized chunks, leaving smaller new potatoes whole.
  2. Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until tender but not falling apart.
  3. Drain potatoes and set aside to cool slightly.
  4. While potatoes cook, grate the cucumber and squeeze out excess moisture using a clean towel or cheesecloth.
  5. In a medium bowl, combine plant-based yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, mint (if using), salt, and pepper. Stir well or pulse in a food processor for 15-20 seconds for a smoother sauce.
  6. Transfer warm potatoes to a large mixing bowl. Add diced red onion, chopped capers or olives, and fresh parsley.
  7. Pour the vegan tzatziki sauce over the potatoes and gently fold to coat evenly.
  8. Drizzle olive oil over the salad and stir gently.
  9. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  10. Cover and refrigerate for at least 1 hour to let flavors meld. The salad tastes better the next day.
  11. Before serving, give the salad a gentle stir and garnish with extra dill or parsley if desired.

Notes

Grate and squeeze cucumber thoroughly to prevent watery sauce. Start potatoes in cold water for even cooking. Let salad chill for at least 1 hour or overnight for best flavor. Use silken tofu instead of yogurt for a smoother sauce. Add cherry tomatoes or swap herbs for seasonal variations.

Nutrition

Keywords: vegan potato salad, tzatziki potato salad, vegan tzatziki, summer salad, plant-based potato salad, dairy-free potato salad, easy vegan recipes

Find it online: https://chloeplate.com/fresh-creamy-vegan-tzatziki-potato-salad-recipe-for-easy-summer-meals/