Potato Salad with Tzatziki dressing

Laurel has always liked cucumber salads, tzatziki among them. While my version of her Mom's potato salad, a more traditional take, will probably still be our favorite, this one will definitely take its place on our table too. While one could use a box grater for the cucumber, I used the "salad shooter" I inherited from my Mom, and it was super fast and easy.

Prepare the tzatziki dressing first so the flavors can mingle in the fridge for at least an hour or so:

Grate a large seeded cucumber into a bowl. Since ours came from our CSA share, I did not peel it, but that is a choice for the visuals. put the grated cucumber into a colander in the sink, and squeeze out as much liquid as possible. Return to the bowl.

Add

• about 1½ cups whole milk Greek yogurt
• 1 Tablespoon olive oil
• 1-2 Tablespoons lemon juice
• 2 Tablespoons Vermont maple syrup
• 1 minced fresh garlic clove (do not use pre-cut garlic, which is generally fine cooked but not fresh)
• Salt & pepper

Stir well and refrigerate.

Cook 3-4 pound of potatoes, cut into the size you would like them to be in the salad. No need to peel. Drain in the colander (don't worry about picking up cucumber bits.) When the potatoes have cooled a bit bud are still warm, put them in a large bowl and

Add the tzatziki dressing, and stir well. 

Then add

•  A handful of chopped fresh dill (or about 3 Tablespoons dried dill if fresh is not available)
• A handful of chopped fresh mint leaves
• A seeded cucumber, cut lengthwise into quarters and sliced thinly. (I did peel this one from the CSA share, but it is your choice.)
• A handful of chopped Kalamata olives, about ½ cup
• More yogurt if desired

Stir it all well to distribute the ingredients.

Add more lemon juice and maybe maple syrup to taste. Adjust the salt & pepper. Drizzle on olive oil as you wish.