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Tzatziki potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 150 g low-fat curd cheese
  • 300 g yogurt, preferably Greek
  • 1 tbsp olive oil, mild, or neutral oil
  • ½ cucumber(s), roughly sliced ​​and squeezed
  • 2 spring onions, cut into rings
  • 2 cloves garlic, pressed
  • Salt
  • Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

e.g. with meatballs or for grilling

Boil the potatoes with their skins on, peel them, let them cool, and slice them. Whisk the low-fat quark, yogurt, and oil until smooth. Add the squeezed cucumber, spring onions, and garlic, and season with salt and pepper. Mix everything well and let it sit for at least 2 hours. Delicious with (cold) meatballs or as a side dish for a barbecue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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