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.