Tzatziki Potato Salad
Photo © Deb Perelman
- 4 pounds potatoes
- 1 3/4 cups Greek yogurt
- 1/4 cup sour cream
- 2 tablespoons freshly squeezed lemon juice (from half a big lemon)
- 1 tablespoon white wine vinegar
- 1 tablespoon minced fresh dill
- 1 medium garlic clove, minced
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Dill, fresh (1 tablespoon)
- Hothouse or english cucumber (1 pound) (1)
- Potatoes (4 pounds)
- Condiments
- White wine vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove, medium (1)
- Kosher salt (2 teaspoons)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
- Dairy
- Greek yogurt (1 3/4 cups)
- Sour cream (1/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
95.5Rating
1-100
1-100
117Tweets
1,555Facebook
Shares
Shares
646StumbleUpon
Views
Views
3,455PinterestPins
Recipe Stats
Published May 24, 2012 (9 months ago).
676 people saved this recipe.
