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.
- Total:
- Serves: 4 persons
Ingredients
- 2Persian or mini cucumbers, coarsely grated
- 1cup full-fat Greek yogurt
- 1tablespoon olive oil
- 1tablespoon lemon juice, plus more as needed
- 2teaspoons honey, plus more as needed (optional)
- 1garlic clove, grated
- Kosher salt and black pepper
- 2 ½pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large)
- 3Persian or mini cucumbers, sliced into 1/4-inch rounds
- ⅓cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large
- ¼cup chopped dill
- ¼cup chopped mint
- Extra-virgin olive oil, for drizzling
- ½lemon
Instructions
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.