A recipe for a lovely potato salad with tzatziki dressing.
Tzatziki potato salad, – a huge favourite when spring and summer come knocking. Potato salad is the perfect side for the barbecue, – almost regardless of what goes on the grill.
This tzatziki potato salad tastes incredibly good. At heart it is simply a batch of tzatziki tossed with boiled potatoes, – but that doesn’t make it any less good 🙂
The perfect choice for every tzatziki lover, – it is fresh and bright, with plenty of garlic and plenty of dressing to coat the potatoes in flavour.
Tzatziki potato salad
Tzatziki potato salad goes perfectly with most kinds of meat, – it is wonderful with grilled sausages, spareribs, pork tenderloin and chicken. But try it too with a piece of baked or grilled salmon, with Greek-style meatballs or similar.
Tzatziki potato salad
A recipe for the most delicious tzatziki potato salad.
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Ingredients
- 650 g small new potatoes
- 1 1/2 large cucumber
- 400 g Greek yoghurt – preferably 10% fat
- 3 cloves garlic, finely grated
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper
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Method
The potatoes
- Scrub the potatoes clean of any dirt. *I prefer to leave the skins on, – and peel them after boiling. You can also serve them with the skins on, or peel them before boiling.
- Put the potatoes in a pan with plenty of well-salted cold water, adding a few peppercorns and some herbs if you have them, and bring to the boil.*Make the tzatziki dressing while the potatoes cook and rest.
- Let them simmer over a medium heat for about 5-6 min. with the lid on.Turn off the heat and leave the potatoes to finish cooking in the water, with the lid on, – for about 15 min. *Cooking your potatoes this way gives you a lovely firm potato that doesn’t fall apart. The time depends on the size of the potatoes, – so test them with a skewer once they have sat for 10 min. If they are still very hard, simply turn the heat back on for a couple of minutes, – you quickly learn to judge the cooking time once you have done it a few times. If they need only a little more cooking, leave them to sit in the water with the lid on.
- Rinse the potatoes in cold water, – peel them if they were boiled in their skins, and cut them into bite-sized pieces.
Tzatziki potato salad
- Coarsely grate the cucumber, put it in a sieve and season with a little salt. Roughly the amount you would put in the dressing.
- Toss it with your hands and leave the cucumber to drain for about 15 min. Finally, squeeze the remaining liquid out of the cucumber, – ideally through a clean cloth.
- Meanwhile, mix the ingredients for the dressing, – stir the yoghurt together with the garlic, olive oil and lemon juice.
- Then fold in the cucumber and season the dressing with freshly ground pepper, and more salt if it needs it.
- Finally, fold the potatoes into the tzatziki dressing, – ideally let it rest for a moment, then taste and add more salt and pepper if needed.
- Top with a few (micro) greens and a drizzle of olive oil before serving, if you like.*I used cucumber and broccoli sprouts.
Nutrition
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Super god
Tusind tak – det er jeg vildt glas for at høre 🙂