If you’re in the mood for tzatziki but want something heartier, or if you’re looking for a way to spice up the usual potato salad, this is your thing.  Adapted from Smitten Kitchen.

Ingredients

• 3 pounds potatoes (yukon golds or red are best)
• 1 14 oz container greek yogurt
• 2 T fresh lemon juice
• 1 T white wine or cider vinegar
• 1 T minced fresh dill (or parsley)
• 1 clove garlic, minced (add more if you want it really garlicky)
• 2 t salt
• 1 large english cucumber, seeded and grated
• optional: large handful of chopped beets and 2T chopped green onions

Instructions

1. In a medium pot, cover potatoes in water, bring to a boil, and reduce heat and simmer until tomatoes are tender but not soft, about 30 minutes (it’s best to check them at about 20 minutes in.)
2. Drain potatoes and let cool completely, or if in a hurry, stick them in the freezer for ten minutes.
3. Meanwhile, in a large bowl combine yogurt, cucumber, lemon juice, vinegar, salt, garlic, and beets/green onions if using.
4. Once potatoes are cool, cut them into medium sized chunks (for small potatoes, cut them into halves or quarters), and add to yogurt mixture.
5. Season to taste, chill for a few minutes in the fridge, and serve garnished with dill or parsley sprigs.