Name: Tzatziki potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cucumber; 2 cloves garlic; 750g new potatoes; 2 handfuls of dill; 1 handful mint leaves; 200 ml Greek yoghurt; 1 Tbsp olive oil; Grated zest of half a lemon; 2 Tbsp lemon juice; Salt and pepper

Tzatziki potato salad

5 May 2015

by Dinna

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

This zingy tzatziki potato salad is wonderful with grilled or barbequed meat & fish, particularly with lamb kebabs. I make it with Greek yoghurt, but sour cream or crème fraiche can be used too. It's also ideal for parties and picnics, as it can be prepared in advance and kept chilled in the fridge.

Ingredients

1 cucumber
2 cloves garlic
750g new potatoes
2 handfuls of dill
1 handful mint leaves
200 ml Greek yoghurt
1 Tbsp olive oil
Grated zest of half a lemon
2 Tbsp lemon juice
Salt and pepper

Instructions

Wash and rub the potatoes, then put them in a pan and cover with water. Add a little salt, bring to the boil and cook until tender. Drain, let it cool. If necessary cut them into bite-size chunks.
Meanwhile, cut the cucumber in half lengthwise, remove the seeds with a spoon and discard, then shred or grate it roughly. Sprinkle with salt and let it rest for 15 minutes, then squeeze the water out with your hands.
In a large bowl, toss the grated cucumber with the oil, yoghurt, garlic, lemon juice & zest.
Chop the herbs finely, add to the mixture, then season with salt and pepper.
Finally fold in the potato pieces.
Before serving, drizzle the top with extra olive oil and garnish with mint leaves.