Tzatziki Potato Salad

By patticakes

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.

Plus: F&W's Best Potato Salad Recipes

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

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

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.