Tzatziki Potato Salad
I have mayonnaise issues. I just don’t like it. I can deal with a homemade aioli or a dip that contains mayonnaise, but my aversion precludes me from eating most deli type salads. I won’t touch tuna, egg, chicken or potato salad. The idea of all of that mayonnaise makes me shudder. This potato salad recipe caught me by surprise. Instead of mayonnaise or vinegar (which in my opinion just doesn’t do potato salad any favors) the new red potatoes are tossed with Tzatziki, a Greek cucumber and yogurt dish.
Tzatziki is a cool, no cook dish that can be eaten alone, with bread, or as a sauce for meats. Tossed with potatoes it makes an unusual and mayonnaise free potato salad- tangy, creamy and perfect for a hot summer night.
Tzatziki
· 2 cups plain yogurt or Greek yogurt
· 2 cucumbers - peeled, seeded and diced\
· 2 tsp salt divided
· 2 tablespoons olive oil
· 1/2 lemon, juiced
· fresh ground black pepper to taste
· 1 tablespoon chopped fresh dill
· 1 tablespoon chopped fresh mint
· 3 cloves garlic, peeled
Drain the yogurt in a colander lined with coffee filters for an hour at room temperature or overnight in the refrigerator. Skip this step if using Greek yogurt which is already thickened.
Toss cucumbers with 1 tsp salt in a colander and drain for an hour or overnight in the refrigerator. Squeeze as much water out of the cucumbers as possible and dry completely with paper towels.
Mash garlic and salt into a paste.
Add olive oil, lemon juice, dill, mint, garlic paste and fresh ground pepper to thickened yogurt mixture. Refrigerate for an hour.
For potatoes:
Cover two pounds of scrubbed red potatoes with cold salted water. Bring to a boil and cook for 15 minutes or until potatoes are tender but firm. Drain and let cool completely. Cut into bite size pieces. Toss with tzatziki. Serve cold or at cool room temperature.
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