The Easy Potato Salad I’m Making All Summer Long

There's a particular joy in rediscovering a dish after a long hiatus. A few months ago, I sat down at one of my favorite Greek restaurants in Boston and ordered their tzatziki. It was extra creamy with sharp notes of garlic balanced by freshly grated cucumber and tangy lemon juice. Since then, I've been re-creating it repeatedly as a sauce for wraps and french fries, and now as a dressing for this potato salad.

I love the combination of cooling yogurt clinging to the creamy, waxy potatoes. Yukon golds stay relatively firm and hold up well to the sauce. A handful of dill and a squeeze of fresh lemon juice keep it refreshing for summertime.

Tips For Infusing Flavor

I employ a couple of crucial tricks in this recipe to generate maximum flavor:

• Boil the potatoes with lots of salt: It may seem crazy, but potatoes can handle a lot of salt. Here, I boil the potatoes in a quarter cup of salt so that they're well-seasoned. Don't worry; it doesn't make them too salty!
• Toss the potatoes in garlic oil: While still hot, I toss the potatoes with olive oil and grated raw garlic. The olive oil adds a bit of moisture, while the garlic helps penetrate the inside of the potatoes. The hot potatoes lightly cook the garlic so it doesn't taste too raw.

Barbecue Basics

• Stone Fruit, Tomato, and Cucumber Salad
• Mom's Easy Macaroni Salad
  
• Cajun-Spiced Grilled Corn
• Coronation Coleslaw
• Butter Swim Biscuits
  

Boil the potatoes:

Add the potatoes, water, and salt to a large pot. Cover and bring to a boil over medium-high heat. Remove the lid, reduce the heat to medium, and simmer for 15 to 20 minutes until fork-tender.

Toss with oil and garlic and cool:

Drain and transfer the potatoes to a large serving bowl with the olive oil and grated garlic and toss immediately. Cool the potatoes to room temperature, about 1 hour.

Make the tzatziki:

Meanwhile, make the sauce. In a small bowl, combine the yogurt, half the dill, grated cucumber, lemon juice, and black pepper. Cover and keep in the fridge until ready to serve.

Toss and serve:

Slice smaller potatoes in half; slice larger potatoes into quarters. Toss with the dressing and taste for salt, seasoning as needed. Garnish with the remaining dill and a drizzle of olive oil. Serve at room temperature or chilled. 

Store leftover potato salad in an airtight container in the fridge for 3 to 4 days.

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