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Mediterranean Potato Salad with Tzatziki – No Mayo, No Mustard

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This recipe for Mediterranean potato salad is made with no mayo and no mustard. Golden potatoes get tossed in a creamy greek yogurt tzatziki sauce that’s perfect for sharing!

Healthy Mediterranean potato salad

I’ve officially found my favorite way to eat potatoes! Move over potato toast, this healthy Mediterranean potato salad is here to stay.

Is there really anything better than Mediterranean flavors?

Between my Mediterranean tuna salad, Healthy 5 Minute Tzatziki, Lemon Pepper Chicken Sheet Pan Dinner, and now this no-mayo Mediterranean potato salad – I think the answer is clear!

I’m honestly just a sucker with it comes to lemon and herb combinations. The flavors are crisp, fresh, and delicious!

This mustard-free potato salad recipe is one definitely one you’ll want to bookmark! It’s perfect for cookouts, picnics, and all your upcoming gatherings.

Healthy Mediterranean potato salad

What kind of potatoes are best for potato salad?

The potatoes you use will make or break your salad. The best potatoes for potato salad are waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes that hold their shape when they’re cooked.

These potatoes also keep their firm texture in the salad when you chop them up and toss them with the tzatziki sauce.

Substituting mayo for Greek yogurt

Truthfully, I’ve never been a big fan of mayo. I actually really, really, REALLY dislike the taste of it!

Greek yogurt offers a tangy, creamy flavor while also adding in some protein.

½ cup of greek yogurt has close to 12 grams of protein!

Healthy Mediterranean potato salad

What do you serve potato salad with?

Try some of these recipes to go along with this no-mayo Mediterranean potato salad:

What’s in no-mayo, no-mustard potato salad?

For this Greek-style potato salad recipe, I took my homemade tzatziki recipe and kicked it up a notch.

All you’ll need for this healthy potato salad is:

  • Golden Potatoes
  • Greek Yogurt
  • Fresh lemon juice
  • English Cucumber
  • Onion
  • Dill
  • Red Wine Vinegar
  • Garlic
  • Salt & Pepper

Healthy Mediterranean potato salad

How to make potato salad without mayo or mustard

Add 3 cups of gold potatoes to a pot and cover with water. Bring to a boil and boil for 10-12 minutes. Remove one potato and check on it to see if they’re done. If done cooking, drain the water and add to a bowl to cool. Once your potatoes have cooled, quarter them.

Tip: Don’t cut your potatoes before boiling them. For potato salad, always cook your potatoes whole.

Cut about an inch off the ends of your English cucumber. Cut your cucumber in down the center and scoop out the seeds (this prevents the dip from getting watery. Dice into small pieces and measure out 1/2 cup. Peel and dice ¼ cup onion.

Combine all of the ingredients except for the potatoes to a bowl. Stir until well combined.

Lastly, pour the mixture over your chopped potatoes and toss until coated.

Healthy Mediterranean potato salad

How long does potato salad last in the fridge?

Properly stored, potato salad will last for 3 to 5 days in the refrigerator. 

Potato salad should be discarded if left out for more than 2 hours at room temperature.

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Healthy Mediterranean potato salad

Mediterranean Potato Salad with Tzatziki - No Mayo Recipe

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 People

Ingredients
  

  • 3 Cups Golden Potatoes
  • 1/2 Cup Greek Yogurt
  • 1/2 Tbsp Dill
  • 1/2 Lemon Juiced
  • 1/3 Cup Cucumber, chopped
  • 1/4 Cup Onion
  • 1 Tsp Garlic, minced
  • 1/2 Tbsp Red Wine Vinegar
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Add 3 cups of golden potatoes to a pot and cover with water. Bring to a boil and boil for 10-12 minutes. Remove one potato and check on it to see if they’re done. If done cooking, drain the water and add to a bowl to cool. Once your potatoes have cooled, quarter them. Tip: Don’t cut your potatoes before boiling them. For potato salad, always cook your potatoes whole.
  • Cut about an inch off the ends of your English cucumber. Cut your cucumber in down the center and scoop out the seeds (this prevents the dip from getting watery. Dice into small pieces and measure out 1/3 cup. Peel and dice ¼ cup onion.
  • Combine all of the ingredients except for the potatoes to a bowl. Stir until well combined.
  • Pour the mixture over your chopped potatoes and toss until coated.
  • Serve immediately, or refrigerate in a sealed container for 3-5 days.
Tried this recipe?Let us know how it was!

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