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potato salad with dill, cucumber sauce

My Grandmother made a standard Eastern European potato salad that was a nice side for a summery picnic or bbq. It was mainly new potatoes, hard-boiled eggs, chopped pickles, chives, dill and lots of mayo. Not very light. I once entered a Russian store here with a close friend who came from Moscow to buy her forbidden foods and she pointed out some kind of dessert on the counter that needed no refrigeration and said “See that? That’s why you don’t see many Russian woman over 35 that are slim.” Sleek herself and forty, she could afford to say it.

Being under the middle-eastern mediterranean influence I adapted my potato salad to be a lot lighter and crunchy featuring nearly equally the veggie staple here – cucumber.

I make something akin to a greek tzatziki sauce but with double the cukes and not so much emphasis on the yogurt, but for a moister salad add more yogurt.


6 large new potatoes
4 cucumbers (medium)
1 bunch fresh dill
3 tbsp. fresh chives
1 cup greek plain yogurt
1/2 cup of light mayonaise
1/2 lemon juice
1 clove garlic minced
1 tsp. dijon mustard
1 dill pickle chopped finely
salt and pepper

Peel and boil potatoes until soft. In a food processor shred the cucumbers.
In blender combine lemon, 1/2 tsp tabasco, mayo, yogurt, garlic, dijon and fresh dill.
Add salt and pepper to taste. Combine with potatoes cut in good bite-sized chunks, cucumbers, dill pickle and chives.
Fold all ingredients together. Refrigerate and serve with hard boiled egg, sprinkle paprika as a garnish.