Potato (Potato) Salad
Its odd. For some reason, to me, potato salad is synonymous with summertime cookouts. I did not grow up with this side dish, and probably wouldn’t have eaten it regardless. But today, if you invite me to your cookout, chances are I am going to bring you a potato salad.
What’s even more odd about this? Potato salad kind of grosses me out! All that mayonnaise - while completely delicious - just doesn’t sit well with me. Don’t get me wrong though, I’m still going to make it for you with all it’s mayonnaisey glory. That is, until now.
By complete chance, I happened upon this potato salad recipe that is quite honestly near perfection. It’s light, and fresh, so darn easy to make, and truthfully feels a whole lot better to eat.
The secret? No mayonnaise. In this version, you are making tzatziki with Greek yogurt, a dollop of sour cream, shredded cucumber, lemon juice, white wine vinegar, garlic and dill. Have I mentioned this is near perfection? The Greek yogurt offers a bit of tang while allowing everything to taste lighter, the cucumber and lemon are refreshing and bright, and the dill brings it back to the old favorite we know and love. Per usual, I did not have exactly everything I needed on hand, and made some simple substitutions: rice wine vinegar instead of white wine vinegar, dry dill instead of fresh, and lets be real, I could never use only 1 clove of garlic…I used 4.
Tzatziki Potato Salad
By Smitten Kitchen (adapted from Ina Garten)
4 pounds potatoes (I happened to use red potatoes because I had some on hand, but I imagine most any potato will work)
1 3/4 cups Greek yogurt (I used full-fat but other fat levels are fine too)
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice (from half a big lemon)
1 tablespoon white wine vinegar (I didn’t have any on hand, so I substituted with rice vinegar)
1 tablespoon minced fresh dill
1 medium garlic clove, minced (see above)
2 teaspoons kosher salt (I use Diamond brand; use less if you use another, read why here)
Freshly ground black pepper
1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed
- In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. (Roughly 30 minutes) Drain potatoes and let them cool completely. If in a rush, spread them on a tray and pop them in the freezer for 10 minutes.
- Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.
- Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.
Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.