Awesome (but not very photogenic) Tzatziki Potato-Sausage Salad

July 27, 2012

A couple weeks ago I bought some of the wonderful purple potatoes that 2 R’s Farm sells at the Boulder Farmers’ Market, but I never got around to using them that week. The following week I had some left over chicken sausage, and that sparked a memory of one of my favorite childhood dishes, Polish (Sausage) Potato Salad. I knew I wanted to make a healthy version, so I elected to use something more akin to tzatziki sauce, since I could do that with non-fat Greek yogurt. I didn’t have any cucumbers, so I just used yogurt, olive oil, lemon juice, garlic, dill and salt for the sauce. The other main difference in terms of calories and fat is that I used chicken sausage instead of Polish sausage. So that was a big savings.

Initially after I mixed everything up, I was thinking that I should have used less sauce for the amount of potatoes and sausage that I had, but after finishing a plate of it for dinner, and not feeling the least bit overwhelmed by the tzatziki, I decided that it was the appropriate amount. Unfortunately, the way the tzatziki blankets everything, it’s not the most attractive looking salad. But it more than makes up for that with its taste!

(Most of the) Ingredients for Tzatziki Potato Salad

(Most of the) Ingredients for Tzatziki Potato-Sausage Salad

Tzatziki Potato-Sausage Salad
serves 4

1+1/2 lbs new potatoes (I used purple ones)
1 red onion, diced
3 spicy chicken sausages – pre-cooked (I used Andouille)
1 tsp olive oil

(Cucumberless Tzatziki Ingredients)
1 c plain Greek yogurt
1 T olive oil
2 tsp lemon juice
1/4 tsp salt
1 T fresh minced dill
1+1/2 tsp minced garlic

Make the tzatziki sauce first by combining all ingredients from the Greek yogurt to the garlic. Refrigerate.

Cut the new potatoes into about 3/4 inch pieces, and cook in boiling water until tender, either on the stove top or in the microwave. Cut the pre-cooked sausages in half lengthwise, then slice into 1/2 inch thick pieces.

Sauté the onion in the tsp of olive oil over medium heat, until tender. Add the sausage and continue to cook for a few more minutes. In a large bowl, combine the potatoes, onion and sausage. Add the tzatziki sauce and mix to distribute all of the sauce. Refrigerate to cool before serving.

Tzatziki Potato Salad

Tzatziki Potato-Sausage Salad


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