Tzatziki Potato Salad with Yellow Beans

Perfect Summer Side!

Why You’ll Love This Tzatziki Potato Salad

  • No mayonnaise needed! This potato salad is light, tangy, and refreshing.

  • BBQ superstar: It's the ideal side dish for summer gatherings, picnics, and potlucks.

  • Fresh and vibrant: Loaded with tender yellow beans, sweet peas, and creamy tzatziki for a Mediterranean twist.

  • Customizable: Add or omit veggies depending on your taste and what’s in season.

  • Best served cold or lukewarm: Easy to prep ahead for hassle-free entertaining!

Ingredients

  • 5 lbs baby potatoes

  • 2 cups yellow beans, trimmed and cut into bite-sized pieces

  • 1 cup fresh or frozen peas

  • 1 cup tzatziki sauce (store-bought or homemade, FaC Recipe Here! )

  • ½ cup thinly sliced shallots, red onions, or onions of choice

  • Fresh or dried dill, to taste

  • 2 tbsp coarse sea salt (plus more for boiling the potatoes)

  • 2 tsp ground black pepper

Instructions

  1. Prepare the potatoes:
    Cut the baby potatoes so they're roughly the same size for even cooking. Place them in a large pot with a tablespoon of coarse sea salt. Cover with cold water and bring to a boil.

  2. Cook the vegetables:
    Simmer the potatoes until just tender — avoid overcooking.
    Add the yellow beans during the last 4–5 minutes of boiling.
    For the peas: either add them for the final minute of cooking or blanch separately using a sieve for 1 minute in boiling water.

  3. Cool everything down:
    Drain the vegetables and spread them out to cool completely.

  4. Assemble the salad:
    In a large mixing bowl, gently toss the cooled potatoes, yellow beans, peas, and sliced onions with the tzatziki sauce. Season generously with black pepper, fresh or dried dill, and additional salt if needed.

  5. Serve and enjoy:
    This salad is delicious served either cold or slightly lukewarm. Garnish with extra dill if you like!

Pro Tips

  • Don't overcook the vegetables: A slight crunch from the beans and peas makes the salad more refreshing and visually appealing.

  • Season well: Potatoes absorb seasoning — don’t be shy with the salt.

  • Prep ahead: You can prepare this salad a few hours in advance. Just keep it refrigerated until ready to serve.Instructions:

 

Tzatziki Potato Salad with Yellow Beans (Perfect Summer Side!)

Tzatziki Potato Salad with Yellow Beans (Perfect Summer Side!)
Yield: 8
Author:

Why You’ll Love This Tzatziki Potato Salad

No mayonnaise needed! This potato salad is light, tangy, and refreshing.

BBQ superstar: It's the ideal side dish for summer gatherings, picnics, and potlucks.

Fresh and vibrant: Loaded with tender yellow beans, sweet peas, and creamy tzatziki for a Mediterranean twist.

Customizable: Add or omit veggies depending on your taste and what’s in season.

Best served cold or lukewarm: Easy to prep ahead for hassle-free entertaining!


Ingredients

  • 5 lbs baby potatoes
  • 2 cups yellow beans, trimmed and cut into bite-sized pieces
  • 1 cup fresh or frozen peas
  • 1 cup tzatziki sauce (store-bought or homemade)
  • ½ cup thinly sliced shallots, red onions, or onions of choice
  • Fresh or dried dill, to taste
  • 2 tbsp coarse sea salt (plus more for boiling the potatoes)
  • 2 tsp ground black pepper

Instructions

  1. Prepare the potatoes:
  2. Cut the baby potatoes so they're roughly the same size for even cooking. Place them in a large pot with a tablespoon of coarse sea salt. Cover with cold water and bring to a boil.
  3. Cook the vegetables:
  4. Simmer the potatoes until just tender — avoid overcooking.
  5. Add the yellow beans during the last 4–5 minutes of boiling.
  6. For the peas: either add them for the final minute of cooking or blanch separately using a sieve for 1 minute in boiling water.
  7. Cool everything down:
  8. Drain the vegetables and spread them out to cool completely.
  9. Assemble the salad:
  10. In a large mixing bowl, gently toss the cooled potatoes, yellow beans, peas, and sliced onions with the tzatziki sauce. Season generously with black pepper, fresh or dried dill, and additional salt if needed.
  11. Serve and enjoy:
  12. This salad is delicious served either cold or slightly lukewarm. Garnish with extra dill if you like!

Notes

Pro Tips

  • Don't overcook the vegetables: A slight crunch from the beans and peas makes the salad more refreshing and visually appealing.
  • Season well: Potatoes absorb seasoning — don’t be shy with the salt.
  • Prep ahead: You can prepare this salad a few hours in advance. Just keep it refrigerated until ready to serve.Instructions: