Greek Potato Salad.
May 19, 2015
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Earlier this week I mustered up some bravery and went outside to our tiny little apartment-sized grill and started to clean off the heavy wear it took over the winter. It wasn’t fun, but the result was that delicious smokey smell of the first barbecue of the season. And then poof! just like that, it’s Memorial Day weekend and my summer is packed with invites to friends and family’s backyard BBQs — I can’t wait. I always love to bring a dish along with me and decided it was time to spice up some of the staples in my repertoire. Taking some inspiration from an amazing restaurant in my neighborhood, Sarma, I used flavors from a potato dish I had tasted there over the winter and create a Greek-inspired potato salad. Tzatziki, dill, red onions, and slivers of shitake mushrooms give this side dish a really bold flavor (I can’t stop eating it!). Full recipe below.
- 3 lbs of baby yellow potatoes
- 1/2 cup of thinly sliced shitake mushrooms
- 1/4 cup of tzatziki sauce
- 1/4 cup of sour cream
- 1/4 cup of mayonnaise
- 2-3 tbsp of rice wine vinegar
- 3 tbsp of finely minced red onion
- 3/4 tbsp of fresh dill
- 3 tbsp of minced chives
- Boil a pot of water and cook the washed baby yellow potatoes until just soft to touch (test them by pressing down on them with a fork — if they start to mush just slightly, they’re ready!). Drain and set aside to cool.
- While the potatoes are cooking, saute 1/2 cup of thinly sliced shitake mushrooms with a tiny bit of oil in a pan for 3-5 minutes, set aside on a paper towel to absorb any excess oil and let them cool.
- In a large mixing bowl, combine tzatziki sauce, sour cream, mayonnaise and vinegar.
- Next, fold in the potatoes, mushrooms, red onion, dill and chives to combine and coat.
- Season to taste with salt and pepper, and chill in the fridge for at least 30 minutes before serving.