Summer potato salad

I mentioned yesterday that I made five pounds of potato salad for our concert tailgate and promptly left it home. The tragedy! Since T and I are now tasked with eating potato salad every day this week, I thought it'd be fitting to post the recipe here.

I'm actually pretty picky when it comes to potato salad. If it's too heavy or mayo-laden, I can't do it. This recipe is my favorite because it's just perfect for warm weather: it's cool and light and zesty and crunchy. Featuring greek yogurt and cucumbers, it also packs some of my favorite summer flavors. Give it a try if you're tired of your stand-by. And uh, it doubles nicely if you're feeding a group of concert-goers (or just yourself for waaay longer than intended). Other types of cukes and chiles work well here, too.

Tzatziki Potato Salad

via Food & Wine

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3/4 cup Greek-style, plain fat-free yogurt
1/4 cup mayonnaise
3 Kirby cucumbers - peeled, seeded and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.

Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.