Tzatziki Potato Salad

Ingredients

• For the tzatziki:
• 2 Persian or mini cucumbers, coarsely grated
• 1 cup full-fat Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice, plus more as needed
• 2 teaspoons honey, plus more as needed (optional)
• 1 garlic clove, grated
• Kosher salt and black pepper
• For the salad:
• 2 1/2 lbs small red, new, or fingerling potatoes, halved (or cut into 1-inch pieces if large)
• 3 Persian or mini cucumbers, sliced into 1/4-inch rounds
• 1/3 cup black olives, such as Kalamata, pitted and torn
• 1/4 cup chopped dill
• 1/4 cup chopped mint
• Extra-virgin olive oil, for drizzling
• 1/2 lemon

Steps

1. Make the tzatziki first. Squeeze the grated cucumber hard over the sink to get the water out. Put it in a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust. Let it sit while you cook the potatoes.
2. Boil the potatoes in a large pot of salted water for 12–15 minutes, until just tender. Drain and let them cool 8–10 minutes, until just warm.
3. Add the potatoes, sliced cucumbers, olives, dill, and mint to the tzatziki. Season well with salt and pepper and toss.
4. Drizzle with olive oil, squeeze the lemon over the top, and serve.