And will be chuckling over “carb-bomb” for a looong time! Have made yogurt/sour cream potato salad before, but never though of using tzatziki — great idea! Thanks for sharing this genius twist on potato salad! Your email address will not be published. It is very similar to sour cream. ;). Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. I absolutely love this! EST today -- i.e. How do you make lentils look so very yummy? I want to thank you for sharing all of these recipes! Big hit. Though, I think in those the dressing is heated, too? I am gluten free and vegan so I was super excited to try a recipe that need ZERO modifications! Here is my potato boiling tip: before cooking I grade my potatoes into piles according to size: small, medium and large. Blech. Bits of preserved lemon might be a good substitute, too. Yup, I’m a mayo-phobe…you see it’s the OIL. I also just chopped the cucumber up and put it right in and just used the one kind they had at the store (probably not the one called for in the recipe). Maybe slaws too? I don’t like Greek yogurt, personally; texture reminds me of [if I’d done this, which I didn’t..] how library paste must taste. Much he went and bought the ingredients and made a batch himself. I’m not a mayo lover, but not a hater either..just hate it in excess and can’t stand getting it on my knuckles while fishing it out of the jar. Basically, it’s in my head now enough that I was thinking on my own that the only way to make this more of a fully nutritious lunch would be to add some greens. :), Just had this for dinner and it’s wonderful! It will lose just the right amount of water and stay crisp! Thanks for sharing! thanks for the inspiration. Homemade creme fraiche will go on top. And I may or may not be eating it for dinner tonight…Thanks once again for the great inspiration. I haven’t had tzatziki for awhile since visiting a non-cooking friend who made a version that had the consistency and taste of…toothpaste! In fact, I’m making more of it tonight. I would have never thought to use Tzatziki in potato salad. Pru — So cool! Served with salmon cakes & it was a delicious compliment. I had some cooked green lentils that I needed to use up, so made this last night – it was outstanding as either a side dish or as a main dish with a side salad. More information sweet potato salad with pepita dressing – smitten kitchen 1 small bay leaf Also, I was unable to find a sour gherkin so used a spicy dill pickle, McClures for those who are lucky enough to have come across them. I had some string beans and feta hanging around so added them because, why not? E’owyn — Yes, it’s to remove some of the excess water. Looks delicious, and I will probably be packing this for lunch. Add lentils, dressing and all but 1 tablespoon parsley and combine. i just found your cookbook on the new book shelf at my library and absolutely love it (will definitely go out and buy a copy). I love the tang of the greek yogurt paired with the creamy potatoes. Any ideas on a tastes just as good substitute? Jan 11, 2021 - smittenkitchen.com recipe index. Probably my favorite legume, so I’m surprised to learn there’s so much lentil hate. will be making this bad boy for dinner TONIGHT!! And as you had suggested, making potato salad more of ‘salad with some binder’ is much easier than i had thought as well. You are preaching to the choir here: I am preparing lentils & spätzle as I’m reading this. I didn’t have dill so I used parsely and lemon thyme… I also chopped seedless cucumbers up and just added them into the mix. Loved it – thank you for the recipe! So great was my adoration of this salad that I had to convince myself not to make it again as soon as I ate the last bite — and then found this recipe http://www.earthyfeast.com/recipe/roasted-fennel-salad/ (to which I added thinly sliced apples) to tide me over. My husband and I managed to eat the whole pot for dinner. lobster and potato salad. @Heidi- you can make greek yogurt at home so easily! You’re right, even if I’m Italian and lentils are kind of a staple during winter months here in my country, I’ve never been a big fan of them…But, let me just say, I may be already converted after having seen that amazing and super delicious-looking bowl! Will make at least 2 cups, possibly 3, once cooked. This is good! This new category definitely makes it easier for me to find ideas. Promise, I’ll be recreating that one at some point. Only issue was I did as instructed with the potatoes and they were still crisp. Thank you for sharing this with your public! And for the lady who was cooking three days before having the baby, good job….carrying out your nesting instincts to the very end. Recipes. No need to apologize for the lentils–they are delicious! I always try to keep lentils in my pantry and happen to have several types of poatoes from our winter farmers market. Wheelthrown Ceramics 101 from my freshman year in college. 2 cups Corn, kernels. xoxo. The spicy of the pickle, salty of the caper, and creamy potatoes and lentils is simply heavenly. But I love Greek yogurt way more! I can’t say that this TOTALLY convinced me to eat some lentils, but it definitely helped sway me, that’s for sure! She would make potatoes and serve it with tzatziki. Do you think this would work with sweet potatoes? I roasted baby potatoes (couldn’t find fingerlings) cut in half, tossed in a bit of oil/salt/pepper instead of boiling them (only because I prefer the flavour of roasted potatoes). Ohhhh, I love lentils and potatoes, I am so going to make this. 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