Tzatziki Potato Salad
June 15, 2016
I know I told you like a year ago what my favorite potato salad was but as it turns out, I’ve got room in my allegiances for another. Though this may not be the classic potato salad most people grew up with; like a month ago I was asked to bring potato salad to a cook-out and decided to try this one.
I knew that it was full of picky eaters who want traditional food with no changes or anything “exotic”. If I had told them ahead of time what was in this salad they wouldn't have eaten it.
Instead they inhaled it and asked for more.
“Who made this potato salad? It’s delish!”
Apparently tzatziki is not only great as a traditional dip with pita bread, or a topping for falafel, or smeared on chicken souvlaki but it’s a fantastic dressing for potato salad.
And you know what’s the best part? That it makes for a light potato salad which is definitely not short on flavor.
Shredded, cold cucumber, lemon, garlic, dill, Greek yogurt, and just a tiny bit of mayo because, you know, it still is a potato salad.
This is definitely going to become my go-to potato salad for many summers to come!
Tzatziki Potato Salad Print this recipe!
Adapted from SmittenKitchen
Note. Some great additions to this potato salad include crumbled feta, green olives, or chopped fresh mint. Play around!
Serves 6 as a side
2 lbs / 900 gr potatoes, peeled and cut into half-inch cubes
1 cup plain Greek yogurt
2 tablespoons sour cream
2 tablespoons mayonnaise (make your own paleo mayo with this recipe)
Juice of half lemon
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
1 teaspoon fine grain salt
Freshly ground black pepper
1 cucumber, unpeeled but quartered lengthwise, seeds removed
Put potato cubes in a large saucepan, cover with cold water, and add salt.
Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
In the meantime, in a large bowl, stir together Greek yogurt, sour cream, mayonnaise, lemon juice, vinegar, dill, garlic, salt, and ground black pepper.
Grate the cucumber on box grater (or your food processor) and try to remove some of the excess liquid by squeezing out handfuls or pressing it in a mesh sieve with the back of a spoon.
Add cucumber to yogurt mixture.
Once potatoes are cool add to yogurt mixture and stir to coat. Take a taste and adjust seasoning as needed.
Serve or keep in the fridge up to three days.
One serving yields 204 calories, 5 grams of fat, 31 grams of carbs, 8 grams of protein.