Tzatziki Potato Salad

Name: Tzatziki Potato Salad
Total time: 30 min
Ingredients: 2 Persian or mini cucumbers, coarsely grated; 1 cup full-fat Greek yogurt; 1 tablespoon olive oil; 1 tablespoon lemon juice, plus more as needed; 2 teaspoons honey, plus more as needed (optional); 1 garlic clove, grated; Kosher salt and black pepper; 2 1/2 pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large); 3 Persian or mini cucumbers, sliced into 1/4-inch rounds; 1/3 cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large; 1/4 cup chopped dill; 1/4 cup chopped mint; Extra-virgin olive oil, for drizzling; 1/2 lemon

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Total: 30 minutes

Servings: 5

Author : Hetty McKinnon

cucumber greek yogurt potato

Instructions

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Step 1

To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.

Step 2

Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.

Step 3

Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

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