Recipe: Garlicky Tzatziki Potato Salad
Fall calls for easy picnic food
Garlicky Tzatziki Potato Salad
- 1/2 English cucumber, peeled, halved length-wise and seeded
- 2 lb waxy new potatoes (fingerlings and Yukon Gold), cut into 1-inch pieces
- 1 tsp salt
- 1 cup Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2-5 clove garlic, to taste, minced
- 1 cup diced red onion
- 1/2 cup halved, pitted kalamata olives
- 1/4 cup fresh dill or fresh mint leaves or coarsely chopped flat-leaf parsley.
Pair with your favorite:Rosé Blend |
Picnic's don't have to stop just because summer is over. Enjoy autumn's changing colours by taking your meal outdoors. Pick up some loaves of crusty artisanal bread, charcuterie, cheeses and salads.
Everyone loves old-fashioned picnicky potato salads. It wasn’t that long ago that farmers’ market shoppers found just a few kinds of potatoes — red, russet and Yukon Golds. Today, there’s an exceptional array, from starchy purple varieties to silky fingerlings. The biggest differences between them lie in the texture.
Ask the farm vendor’s advice: Dry, starchy potatoes mash well, while moist waxy ones hold their shape better for salads. Potatoes that are freshly dug are crisper and sweeter than older potatoes. Always choose unblemished ones and remove from plastic bags. Store in a cool, dark place and use new potatoes within a few days.
Variations of tzatziki are popular from northern India (where it’s called raita), to Turkey (where it’s known as cacik) and Greece. The crisp, refreshing sauce is often served as a dip or a condiment for fried foods and gyro sandwiches. If you’re in a hurry, you can purchase prepared tzatziki, but you might want to drain it so it does not become watery.
Grate the cucumber coarsely. Transfer to a sieve and sprinkle with salt and let drain for 45 minutes. Combine yogurt, olive oil, lemon juice, pepper, garlic, onions and herbs in a large bowl and refrigerate. Meanwhile, steam potatoes in a steamer or over boiling water in a covered pot for 10 to 14 minutes, or until tender. Cool potatoes until no longer warm. Put cucumbers in paper towels and squeeze well to remove excess water and add to yogurt mixture. Fold in olives and potatoes and adjust the seasoning. It can be refrigerated up to 2 days. Makes 6 to 8 servings.
By Kasey Wilson. Photo by Jared Sych