Tzatziki Potato Salad

1. Prepare Tzatziki Mixture

Grate the Persian cucumbers coarsely and squeeze out excess moisture. In a bowl, mix the dry cucumber with Greek yogurt, olive oil, lemon juice, and honey. Add the grated garlic clove and season with kosher salt and black pepper to taste. Stir until well combined.

2. Cook Potatoes

Place the cut potatoes into a large pot of boiling water. Boil and then simmer until just fork-tender, about 12 to 15 minutes. Once done, drain and set aside to cool slightly.

3. Combine Salad Ingredients

In a large bowl, gently combine the warm, cooked potatoes with the prepared tzatziki mixture. Fold in the sliced cucumbers, black olives, chopped dill, and mint. Drizzle with extra-virgin olive oil and give it a squeeze of half a lemon to brighten up the flavors.