Tzatziki Potato Salad

Ah, the joy of leftovers. Here’s a brilliant example. I always make too much tzatziki, the garlicky Greek yoghurt and cucumber take on Indian raita. I make it chunky and leftovers proved to be the perfect dressing for spare boiled potatoes. They weren’t any old potatoes, to coin an old M&S ad-line, but Jersey Royals. They brought their dense texture and true new season potato flavour. With extra mint or dill, these two are natural bedfellows.

Serves 4

Prep: 20 min

Cook: 15 min

500g new potatoes, preferably Cornish or Jersey Royals

for the tzatziki:

1 clove garlic, preferably new season

1 tbsp lemon juice

1 tbsp olive oil

300g creamy yoghurt

half a cucumber

2 tbsp chopped mint or dill

     Scrape, rinse and boil the potatoes in salted water until just tender. Cut into even-sized chunks or leave whole if small. Leave to cool while you make the tzatziki. Peel and crush the garlic with a pinch of salt. Beat into the yoghurt with the lemon juice and olive oil in a serving bowl that can take the completed salad. Peel the cucumber, halve lengthways, use a teaspoon to scrape out the seeds. Slice into chunky half moons and then into chunks. Stir the cu into the yoghurt with the mint or dill. Pile cooled potatoes into the tzatziki. Mix and serve now or later.