Tzatiki Potato Salad
There is nothing better than potato salad served in the summer. This is a unique take on potato salad. Instead of just using a mayonnaise or mustard base, why not try it Greek Style. I highly recommend using the Greek Style Yogurt if you have it available in your area. Cucumbers, rich thick yogurt, and fresh herbs make for a new and refreshing style of potato salad.
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3/4 cup Greek-style, plain fat-free yogurt
1/4 cup mayonnaise
3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper
Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
Can you offer a printer friendly version? The recipes are great; keep them comming
I do have one, click on the share button below the recipe, and it will print out a printer friendly version of the recipe for you.
Hey there!
I’m greek and actually that’s not the correct recipie for tzatziki salad. The greek recipie has no mayo and no potatoes. Most importantly, we add a lot of garlic so as to make it spicy hot, not chillies or pepper.
njoy!
Bi
Hmm, you didn’t strain the yogurt beforehand? That would thicken it up quite a bit without the need for the mayo if you wanted to go a healthier route. Just get some cheesecloth, place the yogurt in the middle, tie the ends to a wooden spoon or something and let it hang in your fridge for about 6 hours over a bowl to collect the liquid.
Then do the rest like you said, except without the mayo.
Either way, this sounds like something I will be trying at any rate!
The Greek style of yogurt is already strained and pretty thick as it comes out of the container. I love the stuff, it is almost like custard.