TZATZIKI POTATO SALAD
Tzatziki, the classic Greek combination of garlic, yogurt and cucumber, is incredibly versatile and often served with grilled meat, gyros, roasted vegetables or simply flatbread. Here, it is the sauce for a fresh potato salad. Opt for a waxy potato, such as red, new or fingerlings, as these varieties contain the least starch and will retain their shape when boiled. (All-purpose Yukon Golds work, too.) The potatoes are left unpeeled for texture, but peel them if you prefer, and make sure they are roughly the same size to ensure even cooking. The tzatziki benefits from resting for at least 10 to 15 minutes before being added to the potatoes, so prepare it before you start the potatoes, or better yet, make it the night before and let it hang out in the fridge so the flavors can get to know one another. A little honey lends a floral, subtle sweetness, but omit it if you want this dish to be purely savory.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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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Adama i Kamara
[email protected]Overall, this is a great recipe for a unique and flavorful potato salad. I would definitely recommend it.
Yadav Umesh
[email protected]I found this recipe to be a bit bland. I would recommend adding some more spices or herbs to give it more flavor.
MD mehrab Tasin
[email protected]I made this salad for a party and it was a hit! Everyone loved it.
Oluwaseyi Oluwasegun
[email protected]This recipe is a bit time-consuming to make, but it's worth the effort. The flavors are amazing.
David John
[email protected]I'm not a huge fan of dill, so I used fresh mint instead. It was still delicious!
Youssef Saafi
[email protected]This potato salad is perfect for a summer cookout or potluck. It's refreshing and flavorful.
zebedee sausi
[email protected]I love that this recipe uses Greek yogurt instead of mayonnaise. It makes the salad healthier and just as creamy.
Adnan Arif
[email protected]The tzatziki sauce was too overpowering for my taste. I would recommend using less sauce or diluting it with some yogurt.
Erin Brannon
[email protected]This recipe is a keeper! Easy to make and absolutely delicious.
Akinyemi Akinola
[email protected]I was skeptical about the tzatziki sauce in a potato salad, but it turned out to be a match made in heaven. The sauce added a wonderful depth of flavor.
Ciara Griffith
[email protected]This tzatziki potato salad was a delightful surprise! The combination of tangy tzatziki sauce and tender potatoes was simply irresistible.