There’s a particular joy in rediscovering a dish after a long hiatus. A few months ago, I sat down at one of my favorite Greek restaurants in Boston and ordered their tzatziki. It was extra creamy with sharp notes of garlic balanced by freshly grated cucumber and tangy lemon juice. Since then, I’ve been re-creating it repeatedly as a sauce for wraps and french fries, and now as a dressing for this potato salad.
I love the combination of cooling yogurt clinging to the creamy, waxy potatoes. Yukon golds stay relatively firm and hold up well to the sauce. A handful of dill and a squeeze of fresh lemon juice keep it refreshing for summertime.
Tips For Infusing Flavor
I employ a couple of crucial tricks in this recipe to generate maximum flavor:
- Boil the potatoes with lots of salt: It may seem crazy, but potatoes can handle a lot of salt. Here, I boil the potatoes in a quarter cup of salt so that they’re well-seasoned. Don’t worry; it doesn’t make them too salty!
- Toss the potatoes in garlic oil: While still hot, I toss the potatoes with olive oil and grated raw garlic. The olive oil adds a bit of moisture, while the garlic helps penetrate the inside of the potatoes. The hot potatoes lightly cook the garlic so it doesn’t taste too raw.
Simply Recipes / Karishma Pradhan
Barbecue Basics
#Tzatziki #Potato #Salad #Recipe
