Tzatziki Potato Salad

I had a light bulb moment as I was wondering what to serve alongside my Greek lamb burgers one night.

Cooked new red potatoes along with the cool, fresh cucumber and the crunch of red onion was superb. Top it with some feta cheese and you'll be having a Greek party in your mouth.

TZATZIKI POTATO SALAD {PRINT THIS RECIPE}

1-1/2 lbs. of new red potatoes, scrubbed and cut into 1" chunks
1 large red onion, chopped
2 medium cucumbers, peeled, seeded and chopped
2 tomatoes, seeded and chopped
2 cups Greek yogurt
3/4 cup cream cheese
1/4 cup milk
1 fresh lemon, juiced and zested
1 tablespoon olive oil
1 tablespoon oregano
2 teaspoons garlic powder (or 3 cloves fresh, minced)
Salt and pepper
2 ounces crumbled feta cheese (optional)

-Add the cucumbers into a colander and sprinkle with salt to release their water. Allow to sit for 30 minutes.
-Meanwhile, in a large pot over medium high heat, add the red potatoes to salted water and allow to come to a boil.
-Reduce the heat and allow to simmer for 15 minutes or until the potatoes are soft but not mushy.
-While the potatoes cook, chop the red onion, and seed and chop the tomato.
-Combine the drained cucumbers to the onion and tomato mixture.
-Salt and pepper liberally.
-Next, whisk together the yogurt, cream cheese, olive oil, milk, lemon juice, lemon zest, garlic and oregano to form a creamy sauce.
-Drain the potatoes and while they're still warm, add the creamy sauce to the potatoes in the pot.
-Allow to sit and cool for approximately 30 minutes.
-Add the chopped vegetables to the potato and sauce mixture and gently stir to combine taking care not to mash the potatoes.
-Taste and adjust the salt and pepper if needed.
-Cover and chill in the refrigerator for at least 4-5 hours, until all the flavors to combine.
-Garnish the potato salad with some crumbled feta cheese and serve cold.

This tzatziki potato salad was the perfect accompaniment to my lamb burgers that I served with some Texas toast (as a bun replacement) and feta cheese. Soooo good!