|Cucumbers (on the right) and cherry tomatoes|
growing like crazy in the hoophouse
TZATZIKI POTATO SALAD
adapted from smittenkitchen.com
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
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.