Tzatziki Potato Salad

Forget the heavy Mayo! We've given it a nutrient-rich, fresh Mediterranean twist using Tzatziki made with creamy Greek yoghurt, fresh dill, lemon, garlic and a generous drizzle of high-phenolic EVOO for a lighter, healthier potato salad packed with protein, fibre, heart-healthy fats and naturally occurring polyphenols.

Perfect for barbecues and picnics, it's a refreshing side that's healthy and delicious.

Ingredients (serves 4-6)

• 800g baby new potatoes, halved if large
• 200g full-fat Greek yoghurt
• 1 cucumber, half grated, half chopped
• 1 tsp sea salt (for the cucumber)
• 2 garlic cloves, finely grated
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 3 tbsp The Governor extra virgin olive oil, plus extra to finish
• Freshly ground black pepper
• Sea salt, to taste
• Crumbled feta

Method

1. Cook the potatoes in salted boiling water for 15–20 minutes until just tender. Drain well and allow them to steam dry before cooling slightly.

2. Meanwhile, grate the cucumber, sprinkle with the teaspoon of salt and leave for 10 minutes. Squeeze out as much liquid as possible using a clean tea towel or kitchen paper.
   

3. In a large bowl, combine the Greek yoghurt, squeezed cucumber, garlic, lemon juice, dill, and extra virgin olive oil. Season generously with black pepper and a little more salt if needed.

4. While the potatoes are still slightly warm, gently fold them through the Tzatziki so they absorb all the fresh flavours.

5. Top with chopped cucumber, feta cheese, dill and a drizzle of the Governor extra virgin olive oil.