Tzatziki Potato Salad

Name: Tzatziki Potato Salad
Total time: 30 min
Ingredients: 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes; 3/4 cup Greek-style, plain fat-free yogurt; 1/4 cup mayonnaise; 3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes; 1 serrano chile, seeded and thinly sliced; 1/4 cup coarsely chopped mint; 1 tablespoon chopped dill; Salt and freshly ground pepper

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Total: 30 minutes

Servings: 6

Author : Grace Parisi

Ingredients

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2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes3/4 cup Greek-style, plain fat-free yogurt1/4 cup mayonnaise3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes1 serrano chile, seeded and thinly sliced1/4 cup coarsely chopped mint1 tablespoon chopped dillSalt and freshly ground pepper

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Instructions

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Step 1

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.

Step 2

Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.