Yukon gold potatoes lovingly combined with tzatziki sauce. Delicious, perfect for your next cookout, and not a speck of mayo in sight.
Ingredients
5 pounds Yukon gold potatoes, diced
2 cucumbers
1½ cups Greek yogurt
¾ cup sour cream
Juice of 1 lemon
1½ tablespoons chopped fresh dill
2-3 cloves garlic, minced
Heavy splash red wine vinegar
Salt to taste
Instructions
Place diced potatoes into a large pot. Cover with cold water and season liberally with salt. Bring a a boil; boil until potatoes can be easily pierced with a fork, about 10 minutes (depending on the size of your potato pieces). Drain potatoes; set aside to cool.
Peel cucumbers and slice in half lengthwise. Use a spoon to scoop out the seeds, then dice and place in the biggest bowl you have. Add the rest of the ingredients; stir to combine. Fold in the cooled potatoes. Cover and chill for several hours or overnight to allow the flavors to meld.
Recipe by Stephie Cooks at https://www.stephiecooks.com/tzatziki-potato-salad/