Tzatziki – potato salad

Ingredients for 4 servings:

• 600 g waxy potatoes
• 250 g herb quark (tzatziki), ready-made product
• ½ cucumber(s), approx. 300 g
• Salt
• 2 small onions
• 2 cloves garlic
• 15 black olives, pitted
• 100 g sheep’s cheese
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Wash the potatoes. Cover with water in a pot and bring to a boil. Cook for 20-25 minutes until tender. Drain the cooked potatoes and rinse well. Then let them cool slightly, peel them, and let them cool. Cut the cooled potatoes into thin slices, mix them with the herb curd (tzatziki), and let them marinate for a while. Wash and halve the cucumber, trim the ends. Coarsely grate the cucumber, sprinkle with salt, and let them stand for about 15 minutes. Peel the onions and garlic, dice them, and stir them into the potatoes. Cut the olives into strips and the feta cheese into cubes. Squeeze the juice from the grated cucumber well, stir it into the salad with the olives and feta cheese, and season the salad with salt and pepper. Serve with flatbread as a side dish. Variation: If you don’t want to use store-bought tzatziki, you can add the diced onions and garlic to 100 ml of boiling, strong vegetable stock and let it marinate for 2-3 minutes. Stir in olives, feta cheese and well-squeezed grated cucumber with 150 g natural yogurt (or half yogurt, half crème fraîche) and season the salad with salt and pepper.