Tzatziki Potato Salad

A light and refreshing Potato Salad with our Super Thick Yogurt that is perfect for the hot summer days!




  • 40 mins
  • Serves 6
  • Vegetarian
  • Beginner


1.2kg New Potatoes (washed) 

½ Cucumber  

1 Baby Gem Lettuce  

15g Fresh Mint Leaves (chopped) 

250g Frozen Peas (optional) 

Salt and Pepper  


Yogurt Dressing   

200g Super Thick Yeo Yogurt  

1 Lemon (zest) 

1 tsp Caster Sugar 

20ml Olive Oil  

1 Small Garlic Clove (crushed) 

Salt and Pepper  


1. Depending on the size of the potato, slice each one in half or quarters so that they are equal in size.  


2. Add them to a large pan with water. Add a pinch of salt and bring to the boil. Boil for 10-15 minutes until they are cooked through. Drain them and allow them to steam dry and cool completely in a large colander.  


3. Slice the cucumber in half and remove the seeds. Dice up the rest of the cucumber.  


4. Slice the baby gem lettuce in half and finely shred the leaves. Wash the leaves and set aside.  


5. If using peas, boil them in boiling water for 4 minutes. Drain them in a colander and immediately run them under cold water and leave them to drip dry.  


6. In a small mixing bowl combine all of the yogurt dressing ingredients and season with salt and pepper.  


7. Add the cooled potatoes, chopped cucumber, shredded baby gem, chopped mint, cooked peas (if using) and dressing. Mix to combine the ingredients.  

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