Lemon Tzatziki Potato Salad

Lemon Tzatziki Potato Salad

The mission continues to add more side dish recipes and this one is a tasty find indeed. Summer BBQ's are still in full swing and this would make a delicious addition to the selection of side dishes at your next grilled meal. It's also terrific way to use leftover potatoes from Sunday dinner and serve with your leftover roast beef, chicken or pork for Monday lunch or dinner. It's also a good way to use up any leftover tzatziki from a personal favorite meal of mine, Chicken Souvlaki with Lemon Mint Tzatziki 

• 2 1/2 pounds red skinned potatoes, cut in 1 to 1 1/2 inch chunks

Wash the potatoes well and gently boil them in salted water until they are fully cooked. Drain and cool the potatoes in a single layer on a parchment lined cookie sheet.

For the dressing, you will need to strain some plain yogurt. I do this in a colander lined with coffee filters suspended over a larger bowl. I often do this overnight to get as much liquid out of the yogurt as possible but a couple of hours should suffice. One cup of plain yogurt should produce about a half cup of strained yogurt.

Mix together well:

• 1/2 cup strained yogurt
• 1 clove finely minced garlic
• 3 inch piece of cucumber, de-seeded and diced small
• 1 tbsp lemon juice
• 1/2 tsp lemon zest, finely minced
• pinch of salt and pepper to season 

Chill the salad for at least an hour before serving and if you like, garnish with 

• crumbled feta cheese
• lemon zest

Lemon Tzatziki Potato Salad

The mission continues to add more side dish recipes and this one is a tasty find indeed. Summer BBQ's are still in full swing and this would make a delicious addition to the selection of side dishes at your next grilled meal. It's also terrific way to use leftover potatoes from Sunday dinner and serve with your leftover roast beef, chicken or pork for Monday lunch or dinner. It's also a good way to use up any leftover tzatziki from a personal favorite meal of mine, Chicken Souvlaki with Lemon Mint Tzatziki 

• 2 1/2 pounds red skinned potatoes, cut in 1 to 1 1/2 inch chunks

Wash the potatoes well and gently boil them in salted water until they are fully cooked. Drain and cool the potatoes in a single layer on a parchment lined cookie sheet.

For the dressing, you will need to strain some plain yogurt. I do this in a colander lined with coffee filters suspended over a larger bowl. I often do this overnight to get as much liquid out of the yogurt as possible but a couple of hours should suffice. One cup of plain yogurt should produce about a half cup of strained yogurt.

Mix together well:

• 1/2 cup strained yogurt
• 1 clove finely minced garlic
• 3 inch piece of cucumber, de-seeded and diced small
• 1 tbsp lemon juice
• 1/2 tsp lemon zest, finely minced
• pinch of salt and pepper to season 

Chill the salad for at least an hour before serving and if you like, garnish with 

• crumbled feta cheese
• lemon zest