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Tzatziki Potato Salad

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This Greek-inspired potato salad has captured our taste buds this summer and we’re so excited to share it with you. This dish is perfect for any picnic, cookout, or lawn party and will help you beat the heat without being the least bit bland. Creamy and tangy, it has everything you want in a potato salad and much, much more. 

 

Ingredients:

2 lbs. red potatoes

1 large European cucumber

¼ cup fresh dill

1 red onion

2 cloves garlic

⅔ cups whole Greek yogurt

3 T mayonnaise 

2 T lemon juice (about 1 medium lemon)

Zest of ½ a lemon 

2 T salt, divided

½ tsp black pepper

 

Instructions:

Wash your red potatoes and remove any eyes or blemishes. Cut your potatoes in half, into chunks of your preferred size. 

 

Bring a large pot to a boil and add a tablespoon of salt to the water.

 

Once the water is boiling, add your potatoes. Set a timer for 14 minutes, stirring occasionally to keep any potatoes from sticking to the bottom. 

 

While the potatoes are boiling, you can work on vegetables. 

 

Have your largest mixing bowl on hand to dump your prepared vegetables into as you go. 

I prefer to peel my cucumbers, but you can leave the skin on. Chop the cucumber into small pieces and add to your bowl. 

 

Chop your red onion and mince your garlic if you’re not using pre-minced. Toss them into your bowl. 

 

Remove your dill from the stem and roughly chop it into smaller bits. Add it to your bowl. I find that most bunches of dill have far more than ¼ of a cup’s worth, so I like to chop the remaining dill and freeze it to avoid wasting it. 

 

Now cut your lemon in half and squeeze it into the bowl with your other vegetables. Zest one half into the bowl, in addition to your black pepper and salt. 

 

Finally, add in your Greek yogurt and mayonnaise. Stir everything until it’s well incorporated. 


By now, your potatoes are sure to be done boiling. They should be fork-tender but still holding their shape. Drain them and remove as much excess water as you can. 

 

Add your potatoes into your mixing bowl and stir until the potatoes are coated and everything is well incorporated. 

 

Set your potato salad in the refrigerator for 2-3 hours to cool completely in a covered dish. Enjoy! 

Southwestern Sweet Potato Salad (Vegan and Gluten Free)

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Sweet potatoes are a well-loved staple in fall, particularly at Thanksgiving dinners. We’ve reimagined the classic side dish into a sweet-and-savory salad that is the perfect side dish for any autumn occasion. This dish is also vegan and gluten free, so everyone at the dinner table can enjoy it together.

 

Ingredients:

2 medium sweet potatoes
1 lime
1 (14 ounce) can of black beans
3 T cilantro
3 T sunflower oil (or neutral oil of your choice)
1 T salt
½ tsp cumin
½ tsp paprika

 

Instructions:

Bring a large pot of water to a boil.

Wash and peel your sweet potatoes.

Put your sweet potatoes in the boiling water and allow them to cook until tender, about 30 to 40 minutes depending on the size of your potatoes.

While your sweet potatoes are boiling, you can prepare the other ingredients.

Separate your cilantro leaves from the stems. Roughly chop the cilantro leaves and set them in a large mixing bowl.

Drain the liquid from your canned black beans and rinse them in water. Allow the water to drain before you add the black beans into your mixing bowl.

Cut your lime in half and squeeze the juice into the bowl.

Add your oil, cumin, salt and paprika into the bowl and mix.

When your sweet potatoes are cooked, allow them to cool slightly before chopping them into about 1 to 2 inch squares. Add them into your bowl and mix to combine.

Allow the dish to chill in the fridge overnight, or for at least 8 hours before serving. Enjoy!