A unique twist on potato salad, from copykat.com.
My Private Note
Units: US | Metric
- 2 1/2 lbs yukon gold potatoes, peeled and cut into 3/4-inch cubes
- 3/4 cup greek-style plain fat-free yogurt
- 1/4 cup mayonnaise
- 3 kirby cucumbers, peeled seeded and cut into 1/2-inch cubes
- 1 serrano chili, seeded and thinly sliced
- 1/4 cup coarsely chopped mint
- 1 tablespoon chopped dill
- salt & freshly ground black pepper
- 1Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water.
- 2Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
- 3Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.
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Nutritional Facts for Tzatiki Potato Salad
Serving Size: 1 (310 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 233.2
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.6 g
- Cholesterol 3.1 mg
- Sodium 103.5 mg
- Total Carbohydrate 45.9 g
- Dietary Fiber 4.0 g
- Sugars 5.9 g
- Protein 6.0 g