Tzatziki potato salad

A recipe for the most delicious tzatziki potato salad.

Course Salad, Side dish

Cuisine Danish, Greek

Nøgleord Barbecue sides, Potato salad, Summer food

Total Time 30

Servings people

Calories 263kcal

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.

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.