Tzatziki Potato Salad

Name: Tzatziki Potato Salad
Total time: 30 min
Ingredients: 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes; 3/4 cup Greek-style, plain fat-free yogurt; 1/4 cup mayonnaise; 3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes; 1 serrano chile, seeded and thinly sliced; 1/4 cup coarsely chopped mint; 1 tablespoon chopped dill; Salt and freshly ground pepper

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Tzatziki is a traditional Greek appetizer (or meze) made with yogurt and cucumbers. Here, Grace Parisi uses it in addition to mayonnaise as the base for her incredibly tasty potato salad tossed with dill, mint and serrano chile.

By Grace Parisi

Updated on May 31, 2018

Tzatziki Potato Salad — Photo: Â© Lucy Schaeffer

Total Time:

30 mins

Yield:

6

Ingredients

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

Directions

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.
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.