TZATZIKI POTATO SALAD
Servings: 8 servings
Calories: 208kcal
Ingredients
- 3 pounds red potatoes cut into 1 – 1 ½” chunks
- 2 quarts water cold
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 2 tablespoons extra virgin olive oil
- 2 medium cucumbers peeled, seeded, and chopped into ½ “pieces
- 1 pint grape tomatoes halved halved
- 1 medium red onion medium diced
- 3 cloves garlic minced
- 2 cups Greek yogurt
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 2 tablespoons fresh mint chopped
- ½ teaspoon black pepper
Instructions
- In a large stockpot cover the potatoes with enough cold water to cover plus 1 tablespoon of salt. Bring to a boil and cook for 15 minutes, or until the potatoes are fork-tender.
- While the potatoes are boiling, add the chopped cucumbers and the halved grape tomatoes into a large strainer and sprinkle them with 1 tablespoon of salt. Stir. Allow them to sit in the sink and drain off their excess liquid for at least 15 minutes.
- Drain the potatoes and gently stir in the olive oil, the drained cucumbers, tomatoes, red onion, and garlic.
- In a large bowl, whisk together the yogurt, lemon juice, lemon zest, oregano, mint, 1 teaspoon salt, and the black pepper.
- Gently stir the yogurt mixture into the potatoes until just combined.
- Cover and refrigerate at least 3 hours before serving.
- Garnish with additional fresh mint if desired before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1 | Calories: 208kcal | Carbohydrates: 35g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 66mg | Potassium: 1099mg | Fiber: 5g | Sugar: 7g | Vitamin A: 606IU | Vitamin C: 30mg | Calcium: 112mg | Iron: 2mg
