As the summer winds down, here’s a new spin on an old dish to take to those last patio potlucks. For those of you who also like your potato salads light, crispy, and packed with flavor, this one’s for you! (Note: any cukes and chiles will work fine!)
Tzatziki Potato Salad
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.
