Tzatziki Potato Salad
From Smitten Kitchen
Total Time: 30 minutes
This potato salad is great for summertime. It’s wholly different from other potato salads due to the Greek yogurt, making it tart and light. If you have a craving for Classic American Potato Salad with mayo, then you might want to skip this recipe and make the link instead!
• 1 pound fingerling or yukon potatoes
• 6 oz nonfat Greek yogurt
• 1/2 teaspoon ground cumin
• 1/4 garlic powder
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced fresh dill
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cucumber unpeeled
In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a fork. Drain potatoes and let them cool completely.
Meanwhile, in a large bowl, stir together yogurt, cumin, garlic powder, lemon juice, dill, salt and lots of freshly ground black pepper.
Grate the cucumber on a box grater (or on your food processor’s shredding blade) and remove some of the excess water by wringing it in a clean dish towel. Add to yogurt mixture.
Once potatoes are cool, cut into generous chunks. Add to cucumbers and yogurt and stir to coat. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.