Greek potato salad
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Greek potato salad with tzatziki is a tasty and fresh side dish for takeaway. It goes well with spicier barbecue dishes, to ease the burn of chilli and pepper.
Ingredients for eight
1 kg potatoes (a new pot)
Tzatziki sauce
4 dl Greek yoghurt 6 cloves of garlic 3 open or 1 ordinary cucumber 1 handful of dill 1 tbsp white wine vinegar salt and a pinch of white pepper
Place the peel and cube of cucumber in a bowl. Chop myös garlic cloves, dill and the rest of the ingredients. Leave to cool and season.
Simmer potatoes. If the potatoes are new, they do not need to be peeled. Place the potatoes under a paper towel in a pan to keep them from shrinking.
Once the potatoes are thickened, cut them into small cubes and add to the tzatziki. Toss the potato salad to combine. You can eat the potato salad in the fridge, but it’s even better if you can let it sit in the fridge for an hour or two.
Scoop the Greek potato salad into a serving dish and garnish with dill sprigs.
Serve the salad in a serving dish.
