Now, I'll admit to not being a huge fan of traditional potato salad. Don't get me wrong, I'm no mayo-phobe. On a sandwich? Fine. In a salad dressing? Great. But mixed with potatoes? Not really. It might because the result is usually a potato salad that is heavy and rich. To me, not really the ideal dish to bring to a summer picnic or barbecue. 

This Tzatziki Potato Salad is a unique take on something classic. Compared to the traditional potato salad, it's something decidedly different. To start with, it's light and refreshing. It combines cool cucumbers with Greek yogurt, a little bit of fresh lemon juice, and garlic. Oh, and a few pounds of potatoes. The result is a dish that's not just fit to be a side course, but something hearty enough and delicious enough to be the main course!

That said, it'll do fine if you need something to share for your next picnic or potluck. Best of all, it's dead simple to make. And it can be made in advance and travels well. 

Tzatziki Potato Salad

In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. 

Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife.

Small potatoes tend to be done in roughly 30 minutes from the time you put them on the stove cold. But start checking at 20 minutes.

Drain potatoes and let them cool completely. 

Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt, and freshly ground black pepper.

Grate the cucumber on a box grater or in your food processer's shredding blade, if you have one. 

Once grated, remove excess moisture by pressing it in a mesh sieve.

Add to the yogurt mixture.

Mix well and set aside.

Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks.

Add to cucumbers and yogurt and stir to coat. Adjust seasonings to taste. 

Either eat immediately or keep in the fridge for up to three days. 

Enjoy!

INGREDIENTS

4 pounds potatoes (I used Yukon golds, but feel free to use whatever boiling potato you prefer)

1 3/4 cups Greek yogurt (I used 2% - I tend to think 1% or full-fat would work too)

1/4 cup sour cream

2 tablespoons freshly squeezed lemon juice (from half a big lemon)

1 tablespoon white wine vinegar

1 tablespoon minced fresh dill

1 medium garlic clove, minced

2 scant teaspoons kosher salt 

Freshly ground black pepper

1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed

Recipe comes courtesy of Smitten Kitchen.