greeking out March 19, 2009

Tzatziki2
I'm starting to get that seasonal craving and nostalgia for cold soups and picnic foods. It started with the gazpacho and moved on to pasta salad (which was super delicious the next day, fyi). My desire for a not-so-traditional potato salad has hit much earlier this year than in years prior…but it happened with full force this week.

As someone who doesn't love the diced-or-mashed-into-oblivion-gooped-up-with-mayo version of this dish, I keep trying to think of ways to utilize other binders like creme fraiche or yogurt. The notion came to me to do a remixed version. Gyros and Mediterranean flavors are some of my favorites and a tzatziki-like Greek yogurt base for potato salad seemed like a natural fit. The tangy coating and crunchy veggies are a nice compliment to the potatoes. The heat from the chili can be adjusted to your liking. I am allergic to fresh dill so I used parsley in my batch – dill, mint or any combination of herbs would be delicious here.

Tzatziki Style Potato Salad – serves 4 to 6 as a side

  • 2 pounds baby new potatoes – scrubbed and cut into even sized chunks
  • 1 7 ounce container of Greek-style plain yogurt such as Fage
  • 1 medium cucumber – seeded, peeled and cut into chunks
  • 1/2 medium red onion – thinly sliced
  • 1 small thai red chili – seeded and finely diced. substitute 1/4 tsp red chili flakes if you'd rather.
  • zest of 1/2 a lemon
  • 1/4 cup roughly chopped mint, dill or parsley
  • Salt and freshly ground pepper

- In a large pot, bring 2 quarts of water to a boil. Salt the water and add the potatoes. Cook until fork tender, about 10 minutes in my case. Cook time will depend on the size of your chunks. While the potatoes are cooking, mix all other ingredients except the salt and pepper in a large mixing bowl. When the potatoes are fork tender, drain thoroughly and allow to cool.  Gently fold into yogurt mixture. Salt and pepper to taste. This is another one of those things that tastes better as it sits so I would allow it to percolate for around an hour before you serve

Comments

michellesunshine Mar 20, 2009 04:03 am

What a great idea!

Mia at Easy-Recipes Mar 20, 2009 06:03 am

Looks yummy!

Treehouse Chef Mar 25, 2009 04:03 pm

This looks delicious and different. I can’t wait to try it.

Dave Jones Mar 26, 2009 11:03 am

sounds delicious…what a wonderful and lovely posting.

Weremonkey Mar 26, 2009 11:03 am

I made this for a potluck I went to last weekend and it was a big hit.
Thank you.
You are a constant inspiration for me.

CookingSchoolConfidential.com Mar 26, 2009 08:03 pm

Forget the cold soups … it is salads like this that I crave. Of course, that is due in one part to the weather (oh so that’s what the sun looks like) and in one part to the fact that I am tasting meat all day (I am a culinary school student).
And now I have a recipe!
Cheers.

Erin Apr 10, 2009 09:04 am

This looks so delicious! I have a bag of red potatoes I was trying to figure out what to do with. This is it!!

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marquee hire Dec 28, 2012 05:12 am

Much healthier then the kebab I had tonight.

Nichole Partney Mar 19, 2014 09:03 pm

I don’t know how I missed this recipe before but you’re brilliant! I’m always trying to come up with new ways to use this combo of ingredients because my oldest daughter and I love Greek food. Never thought of using potatoes as a medium. Thanks for the excellent recipe!
-Nichole