Tzatziki Potato Salad

• BASIC-EASY
• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2. 3/4 cup Greek-style, plain fat-free yogurt
3. 1/4 cup mayonnaise
4. 3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
5. 1 serrano chile, seeded and thinly sliced
6. 1/4 cup coarsely chopped mint
7. 1 tablespoon chopped dill
8. Salt and freshly ground pepper

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.
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.