Cool as a Cucumber Potato Salad
Description
There's no mayo in this healthier potato salad. It's light and refreshing and so yummy.
Ingredients
2 lb. baby potatoes, scrubbed
1 ½ c. Greek yogurt
¼ c. sour cream
1 ½ T. freshly squeezed lemon juice
2 t. champagne vinegar
3 t. fresh dill, chopped
2 t. fresh mint, chopped
1 garlic clove, minced
1 T. capers, optional
2 t. sea salt
freshly ground black pepper, to taste
2 c. cucumber, shredded
fresh dill and mint, for garnish
Directions
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Prepare Greek yogurt:
Line a strainer with cheesecloth. Place the yogurt into cheesecloth; allow water to leach out for at least 3 hours or best overnight in refrigerator.
In a large pot, add potatoes and enough cold water. to completely submerge potatoes. Bring potatoes to a boil over high heat; reduce to a simmer; simmer for about 20 minutes or until potatoes are fork tender. Drain; allow to cool completely. Once potatoes are cooled, halve or quarter into bite-sized pieces.
While potatoes are cooling, in a large bowl, combine strained yogurt, sour cream, lemon juice, vinegar, dill, mint, garlic, salt and pepper; set aside.
Use a box grater or food processor with a shredding blade to shred the cucumber. Toss shredded cucumber with a few pinches of salt; allow to sit for 20 minutes. Squeeze out the excess liquid.
Stir cucumbers into the yogurt mixture. Add in cooled potatoes; fold until coated.
Serve, garnished with fresh dill and mint.
6 servings.