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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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E-mail:      veera@chefveera.com
Address:   Greenville, SC
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Chef Veera

Greek Potato Salad

Greek Potato Salad

Recipe Blog Post

 

Ingredients

 

2- 2 ½ lbs baby Yukon Gold potatoes, whole or halved

¾ cup sour cream or Greek yogurt

¼ cup mayonnaise

2 tablespoons O&V Tzatziki Herb Mix *

2 cucumbers

¼ cup mint, chopped

1 tablespoon dill, minced

1 Serrano pepper, sliced (optional)

 

Preparation

 

Boil the potatoes until tender but firm (15 -20 minutes). Drain and cool immediately by spreading on a baking sheet and placing in the freezer for 10 minutes.

 

Slice the cucumbers in half lengthwise, remove the seeds, and slice into 1/8 to ¼ inch slices.

 

In a bowl add the Tzatziki herb mix, 1 tablespoon of water and let soak. Add in the mayonnaise and sour cream/Greek yogurt and mix together. Let stand for 5 minutes.

 

Add in the sliced cucumbers, cold, boiled potatoes, mint, dill, and Serrano pepper (if using)

 

Total time: 35 minutes. Active Time: 10-15 minutes

Serves 6-8

 

 

Notes

* Yes, as always, I love using the products from our Oil & Vinegar franchise. Feel free to substitute products, just remember, that the better the ingredients, the healthier and tastier the outcome/dish.

 

* The Tzatziki Herb Mix is hard to replace, with its convenient, delicious garlicky and herby flavors, but email me for a home-made recipe for Tzatziki sauce if you prefer.

 

 

 

 

 

 

Categories: Soups & Salads, Snacks & Sides, Greek Yogurt, Vegetarian, Gluten-Free, Greek, Potato Salad, Herby, Tzatziki Herb Mix, Yukon Gold, Cucumber, Mint, Dill, Serrano, Steaming Potatoes, Mayonnaise

 

 

 

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