Tzatiki Potato Salad

A unique twist on potato salad, from copykat.com.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

Directions

1. Bring 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.
2. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
3. Meanwhile, 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.