Tzatziki Potato Salad
Yukon gold potatoes lovingly combined with tzatziki sauce. Delicious, perfect for your next cookout, and not a speck of mayo in sight.
  • 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
  1. 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.
  2. 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