Since my husband became vegetarian, he has missed some flavors that are paired with meat. One is tzatziki sauce that is usually paired with lamb in gyros. He was able to add some feta on top of this potato salad and enjoy this flavor again. It really makes a tasty potato salad in it's own right, too.
2 pounds potatoes (Yukon golds, or whatever boiling potatoes)
3/4 cups Greek yogurt (you may want to add a bit more if the salad seems too dry)
1/8 cup sour cream
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
1 teaspoon salt
black pepper, to taste
1 cucumber, peeled and sliced into chunks the same size as the potato chunks, seeds removed if desired
Optional: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile
In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a fork, about 30 minutes. Drain potatoes and let them cool completely. You may do this ahead of time, as potatoes take a long time to cool. Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks.
In the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and black pepper. Add cucumber chunks and then potato chunks. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.
If you do not like the texture of the cucumbers in the salad, you can grate or blend the cucumbers in a food processor and add them to the yogurt sauce instead.
Source: Smitten Kitchen