Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Lucy Schaeffer

How to Make It

Step 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.

Step 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.

Make Ahead

The potato salad can be refrigerated for 2 days.

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Aggregate Rating value: 4

Review Count: 3738

Worst Rating: 0

Best Rating: 5

Author Name: Florian Blaisdale

Review Body: Wonderful, and my new staple potato salad recipe! I made one slight variation by adding approx. 1/2 tsp garlic powder (or to taste) to the Greek yogurt-mayo dressing, since garlic is a traditional Tzatziki ingredient, and something I really love about Tzatziki. Next time I'll see if the outcome is even better with some roasted garlic instead.

Review Rating: 5

Date Published: 2016-08-15