LEMON TZATZIKI POTATO SALAD

LEMON TZATZIKI POTATO SALAD 2 1/2 pounds red skinned potatoes, cut in 1 to 1 1/2 inch chunks FOR THE DRESSING 1/2 cup strained yogurt 1 clove finely minced garlic 3 inch piece of cucumber, de-seeded and diced small 1 tbsp lemon juice 1/2 tsp lemon zest, finely minced pinch of salt and pepper to season TO GARNISH crumbled feta cheese lemon zest Wash the potatoes well and gently boil them in salted water until they are fully cooked. Drain and cool the potatoes in a single layer on a parchment lined cookie sheet. FOR THE DRESSING You will need to strain some plain yogurt. I do this in a colander lined with coffee filters suspended over a larger bowl. I often do this overnight to get as much liquid out of the yogurt as possible but a couple of hours should suffice. One cup of plain yogurt should produce about a half cup of strained yogurt. Mix together the yogurt, garlic, cucumber, lemon juice, lemon zest salt and pepper. Toss the salad gently in the dressing until the potatoes are well coated. Chill the salad for at least an hour before serving and if you like, garnish with the crumbles feta and a little extra lemon zest.