Tzatziki Potato Salad
Recipe from Food & Wine

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.


Tzatziki Potato Salad
Lucy Schaeffer

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

MAKE AHEAD
The potato salad can be refrigerated for 2 days.
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Related Recipe
Shrimp Saganaki
Shrimp Saganaki

For shrimp saganaki, Greeks saute shrimp in a pan with tomatoes, olives, and feta cheese, then serve it right out of the skillet with bread to soak up all the delicious juices. Grace Parisi stirs fresh dill into her quick version to brighten the flavor.

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