Tzatziki Potato Salad
Adapted from SmittenKitchen
2 lbs potatoes, peeled and cut into half-inch cubes
1 cup plain greek yogurt
2 T sour cream
2 T. mayonnaise
juice from 1/2 lemon
1 T white wine vinegar
1 T minced fresh dill
1 med. garlic clove, minced
1 t. salt
pepper to taste
1 cucumber, unpeeled bu t quartered lengthwise, seeds removed then grated.
Simmer potatoes until they are tender, 20-30′. Drain and let cool.
While the potatoes are cooking, combine the yogurt, sour cream, lemon, vinegar, dill, garlic, salt, and pepper in a large bowl or two.
Combine cucumber and yogurt mixture.
Chop the potatoes into bite-sized pieces and add potatoes to the bowl. Mix and serve cold or at room temperature.
Adapted from SmittenKitchen
2 lbs potatoes, peeled and cut into half-inch cubes
1 cup plain greek yogurt
2 T sour cream
2 T. mayonnaise
juice from 1/2 lemon
1 T white wine vinegar
1 T minced fresh dill
1 med. garlic clove, minced
1 t. salt
pepper to taste
1 cucumber, unpeeled bu t quartered lengthwise, seeds removed then grated.
Simmer potatoes until they are tender, 20-30′. Drain and let cool.
While the potatoes are cooking, combine the yogurt, sour cream, lemon, vinegar, dill, garlic, salt, and pepper in a large bowl or two.
Combine cucumber and yogurt mixture.
Chop the potatoes into bite-sized pieces and add potatoes to the bowl. Mix and serve cold or at room temperature.
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