Edible Whole Foods: Tzatziki Potato Salad - WNCN: News, Weather

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Edible Whole Foods: Tzatziki Potato Salad

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Fred Thompson, from Edible Piedmont Magazine, and Jennifer Dackor prepare tzatziki potato salad.  www.WholeFoodsMarket.com

 

Simple Tzatziki Potato Salad

  2 pounds new potatoes, small waxy potatoes or Yukon gold potatoes, cut into 1-inch pieces or if small left whole

  2  tablespoons kosher salt

 ½ pound green beans, cut into 1-inch pieces

 3 scallions, sliced thin

 1 container Roots tzatziki

 2 teaspoons chopped fresh dill

 1 lemon, juiced

 1 clove garlic, minced very fine

 Salt and pepper to taste

Fill a large pot with cold water, add potatoes and 2 tablespoons salt. Bring to a gentle boil and cook until a knife glides into the potato easily, but the potatoes are not falling apart, approximately 15 minutes.  Drain and allow to cool to room temperature.

Bring a pot of water to a boil, add in the green beans and cook for 2 minutes.  Using a slotted spoon quickly transfer the cooked green beans to a bowl of ice water to stop the cooking process. When completely cool, drain well.

In a large bowl, combine tzatziki, dill, lemon juice, garlic, salt and pepper.  Gently toss in the potatoes and green beans, garnish with chopped dill.

 

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