Tuesday, July 28, 2015

Tzatziki Potato Salad

Cucumbers (on the right) and cherry tomatoes
growing like crazy in the hoophouse
I hope you can all find it in your hearts to forgive me for this recipe, which is pretty much a combination of these two that I recently posted.  In my defense, you can't have too many cold, fresh salads in 90-degree weather.  Also, I won't be offended if you just skip the rest of this and combine those two other recipes in a big bowl.

adapted from

serves 3-4 as a side dish

2 lbs potatoes, unpeeled if skins are thin, and cut into bite-sized chunks
1 cup Greek yogurt* OR 3/4 cup Greek yogurt and 1/4 cup sour cream for a richer, tangier tzatziki
1 tablespoon freshly squeezed lemon juice (from half a lemon or thereabouts)
1 1/2 teaspoons white wine vinegar
2 teaspoons minced fresh dill, cilantro, basil, parsley, or mint, as the mood takes you
1 small garlic clove, minced
kosher salt and freshly ground black pepper
2 cucumbers, unpeeled but quartered lengthwise, seeds removed

more ideas for additions: crumbled feta, chopped green olives, a minced hot chile, a dash each of ground cumin and paprika.

In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce the heat to medium-high and let the potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. This is usually about 10 minutes of simmering for our new potatoes. Drain the potatoes and let them cool completely -- this takes a while, so cooking the potatoes is a great step to do ahead.

Meanwhile, in the bottom of a large bowl, stir together the yogurt (and sour cream if you're using it), lemon juice, vinegar, minced fresh herb of your choice, garlic, a couple of good pinches of salt and lots of freshly ground black pepper.

Grate the cucumber on a box grater (or in your food processor’s shredding blade) and try to remove some of the excess liquid by squeezing out handfuls, pressing it in a mesh sieve with a spoon, or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to the yogurt mixture.

Once the potatoes are cool, add to the cucumbers and yogurt and stir to coat. Add any extra ingredients you desire, and adjust the seasonings to taste. Either eat the salad immediately, or keep it in the fridge for up to three days.

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