Tzatziki Potato Salad
Yukon Gold potatoes, English cucumbers, garlic, dill and mint, tossed in a creamy yogurt dressing.
Servings: 6
Ingredients
- 3 lbs. Yukon gold potatoes peeled and cut into 3/4-inch cubes
- 3/4 c. Greek yogurt
- 1/4 c. mayonnaise
- 1 English cucumber peeled and cut into 1/2-inch cubes
- 1 clove garlic minced
- 1/4 c. coarsely chopped mint
- 1 T. chopped dill
- Salt and freshly ground pepper to taste
Instructions
- Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
- Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, garlic, mint and dill. Fold in the potatoes, season with salt and pepper and serve.
- Cook's Note: Additions - Red onion, Kalamata olives or feta cheese.
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