Ingredients
Tzatziki
2 Persian or Mini Cucumbers, coarsely grated
1 cup full-fat Greek Yogurt
1 tablespoon Olive Oil
1 tablespoon Lemon Juice, plus more as needed
2 teaspoons Honey
1 Garlic Clove, grated
Kosher Salt and Black Pepper
Salad
2 ½ pounds Small Red, New or Fingerling Potatoes, washed and halved (or cut into 1-inch pieces, if large)
3 Persian or Mini Cucumbers, sliced into 1/4-inch rounds
⅓ cup Black Olives, such as Kalamata or Oil-Cured, pitted, and torn in half if large
¼ cup chopped Dill
¼ cup chopped Mint
Extra-Virgin Olive Oil, for drizzling
½ Lemon
Instructions
To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.