Yield: 4 servings
|This potato salad has a Greek twist. The base of its creaminess is|
|Tzatziki - a drained yogurt, cucumber and herb dressing.|
|2 cups||Low fat yogurt|
|Half english cucumber|
|1½ pounds||New potatoes, about 4, unpeeled|
|2 eaches||Cloves garlic, minced|
|3 tablespoons||Chopped fresh dill or mint|
|4 teaspoons||Red wine vinegar|
|6 eaches||Green onions, chopped|
Drain yogurt in cheesecloth lined sieve set over bowl in refrigerator for about 5 hours, or until yogurt measures about 1 cup. Meanwhile, peel and cut cucumber into ½ inch cubes and place in colander.
Sprinkle with ¼ tsp of the salt and let drain for about 1 hour.
Using the back of a spoon, press cucumber to remover the excess water. Boil the potatoes until fork tender, drain, cool and cut into chunks. In large bowl, place the potatoes and onions. Mix the yogurt, cucumber, garlic, dill and vinegar together and pour over potatoes and onions. Gently stir until completely coated. Season with salt and pepper. Makes 4 servings. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-05-94