Tzatziki potato salad

Tzatziki Potato Salad

Serving Size: 4 to 6 servings

Ingredients

• 6 medium golden potatoes, peeled and cut into 1 inch cubes
• 3/4 cup of fat-free greek yogurt (or plain vegan yogurt)
• 2 tablespoons of low-fat mayonnaise (or Vegenaise)
• 1 large clove of garlic, rasped/grated with a microplane grater
• juice of half a lemon
• half a cucumber, peeled and grated
• 2 tablespoons of fresh chopped dill
• salt and pepper to taste
• 1/4 cup of crumbled feta cheese (optional)

Method

1. Bring large pot of water with potato cubes to a boil. Allow potatoes to cook until fork-tender. Drain and rinse potatoes under cold water. Set aside.
2. Place shredded cucumber in a bowl lined with paper towels. Allow cucumber to sit for about 10 minutes while the potatoes cook, so that some of the cucumber juice is absorbed.
3. In a small bowl, whisk together the fat-free greek yogurt, low-fat mayonnaise, garlic, and lemon juice. Add drained, shredded cucumber . Season with fresh chopped dill, salt and pepper. Note: if you are using feta, don't use too much salt when seasoning the tzatziki.
4. In a nice serving bowl, combine the cooled potatoes and the tzatziki sauce. Add 1/4 cup of crumbled feta cheese and mix. Allow potato salad to sit in the fridge or at room temperature for at least 30 minutes before serving to allow flavours to meld.

Cr : tzatziki-potato-salad