Tzatziki Potato Salad

Ingredients

2 lbs nugget potatoes 

1 cup Greek yogurt

1/4 cup finely chopped cucumber (seedless, if possible)

1 clove garlic, minced

2 tablespoons fresh dill, chopped

1 tablespoon fresh lemon juice

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Optional: 1/4 cup crumbled feta cheese

Optional garnish: chopped fresh parsley, sliced cucumber

Directions

Start by boiling the baby potatoes in a pot of salted water until they are fork-tender, about 10-15 minutes. Drain the potatoes and let them cool slightly.

While the potatoes are cooking, prepare the tzatziki dressing. In a mixing bowl, combine the Greek yogurt, finely chopped cucumber, minced garlic, chopped dill, lemon juice, and extra virgin olive oil. Season with salt and pepper to taste. Mix well to combine all the ingredients.

Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Pour the tzatziki dressing over the potatoes.

Gently toss the potatoes with the dressing until they are evenly coated.

If using, sprinkle the crumbled feta cheese over the potato salad and gently mix it in.

Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Before serving, garnish the Tzatziki Potato Salad with chopped fresh parsley and sliced cucumber for added freshness and presentation.

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