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Tzatziki Potato Salad

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The traditional Greek dip (tzatziki) of cucumber, yoghurt and garlic, makes a tangy dressing for this potato salad.

Tzatziki Potato Salad

Tzatziki Potato Salad

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Salad
Author: The Cook

Ingredients

  • 900 g unpeeled Bintje potatoes cut into 2½ cm cubes<em>, about 6 cups</em>
  • ¾ cup plain Greek-style yoghurt
  • ¼ cup sour cream
  • 1 cup diced unpeeled, seeded cucumber
  • ¼ cup chopped red onion
  • tablespoons milk
  • ¾ tablespoon lemon juice
  • 2 teaspoons honey
  • 2 teaspoons garlic powder
  • teaspoons dried oregano
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt

Instructions

  • Place potatoes in water to cover in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 - 12 minutes or until potatoes are fork-tender. Drain well. Cool completely.
  • Mix yoghurt, sour cream and milk in small bowl with wire whisk until well blended.
  • Add lemon juice, honey, and seasonings; mix until well blended.
  • Place potatoes, cucumber and onion in large bowl. Add yoghurt dressing; toss gently to coat well. Garnish with crumbled feta cheese, if desired.
  • Cover. Refrigerate until ready to serve.
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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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