Tzatziki Potato Salad

potato-salad

Recipe: Tzatziki Potato Salad

Summary: Here’s what I love about this salad, aside from the fact that it’s a cinch to make: it’s cool and refreshing while so many potato salads are full of heft — the cucumber-dill-yogurt-lemon-garlic thing is like an edible air-conditioner. Such things come in handy during especially sticky days.

Ingredients

  • 4 pounds potatoes (I like tiny Yukon golds, but you can use whatever boiling potatoes you like for salads)
  • 1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work)
  • 1/4 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice (from half a big lemon)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced fresh dill
  • 1 medium garlic clove, minced
  • 2 teaspoons kosher salt (I use Diamond brand; use less if you use another)
  • Freshly ground black pepper
  • 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed

For instructions please visit: StylishCuisine.com

Quick notes

More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 15

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