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Tzatziki – potato salad

updated

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Ingredients for 2 servings:

  • 1 m.-large cucumber(s)
  • 2 garlic cloves
  • 200 g sour cream
  • some dill, chopped
  • 400 g potatoes, small, fat
  • 10 cocktail tomatoes
  • 60 g feta cheese
  • Pepper, white
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with tomatoes and feta cheese

Wash the potatoes and cook until slightly tender, peel, thinly slice, and let cool. Peel the cucumber, coarsely grate, season with salt, let stand for a while, and squeeze the juice. Combine the sour cream with crushed garlic, dill, pepper, and salt, then toss with the cucumber. Stir in the cooled potato slices and season to taste. Halve the cherry tomatoes and spread them on the salad with the crushed feta. When seasoning the salad, pay attention to the saltiness of the feta. I prefer the light version made with cow’s milk, which is not as salty and has a mild flavor. Delicious as a side dish for a barbecue or as a small meal.

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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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