My Tzatziki Potato Salad Is Always Gone In Minutes
Ingredients
- 2 pounds Yukon gold potatoes
- 8 cups water
- 1/4 cup Diamond Crystal kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves garlic cloves
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh dill
- 1 Persian cucumber Persian cucumber
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground black pepper
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Instructions
- Add the potatoes, water, and salt to a large pot. Cover and bring to a boil over medium-high heat. Remove the lid, reduce the heat to medium, and simmer for 15 to 20 minutes until fork-tender.
- Drain and transfer the potatoes to a large serving bowl with the olive oil and grated garlic and toss immediately. Cool the potatoes to room temperature, about 1 hour.
- Meanwhile, make the sauce. In a small bowl, combine the yogurt, half the dill, grated cucumber, lemon juice, and black pepper. Cover and keep in the fridge until ready to serve.
- Slice smaller potatoes in half; slice larger potatoes into quarters. Toss with the dressing and taste for salt, seasoning as needed. Garnish with the remaining dill and a drizzle of olive oil. Serve at room temperature or chilled.,Store leftover potato salad in an airtight container in the fridge for 3 to 4 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original