Tzatziki Potato Salad
FEATURING MONJAY MEZZA’S TZATZIKI DIP
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
They’re cheap, they’re versatile and they’re everywhere. For the humble potato, this is a blessing and a curse. While they’re readily available and never hurt the hip pocket, our eyes often slide over them at the supermarket in search of something a little more exciting. Our loss.
Potatoes are awesome, and not just as fries on the side of… everything. Every year, there are around 100 million more mouths to feed on our blue speck of a planet. Around 95% grow up in poor families in poor regions, and an increasing number are turning to potatoes for vital nutrients and calories. Quite simply, without potatoes, the world’s population would starve.
We think it’s high time they were given their due. Now, we could do something fancy like a dauphinoise or something involved and messy like deep-fried chips. But, really, the best way to celebrate the humble spud is by simply boiling them. It’s easy, it’s cheap, it’s quick and, when paired with our amazing tzatziki, it packs a flavourful punch. So here’s our unbeatable recipe for a tzatziki potato salad.
- 700g kipfler potatoes
- 2/3 cup Monjay Mezza’s Tzatziki Dip
- 1 tbsp chopped dill
- 2 tbsp pitted and quartered green olives
- 2 spring onions, thinly sliced
How to Prepare
Wash or scrub the potatoes, but don’t peel them. Put them in a saucepan, cover with cold water and add a generous pinch of salt. Bring to a gentle simmer and cook for 25 to 30 minutes or until tender when pierced with a skewer.
Drain the potatoes and, when cool enough to handle, slice into 1 cm rounds. Place in a bowl. Add the rest of the ingredients and mix through, careful not to break the potatoes up.
Fantastic with grilled meat or eaten straight out of the Tupperware in front of a movie. Spuds don’t judge.
A blend of yoghurt and cucumber (and a hint of garlic …of course).
Its versatility is truly limited only by your imagination. This dip is great in summer and is traditionally eaten in the season to cool down. Try adding it to pita bread along with Monjay’s falafels or kafta, diced red onion, tomato, shredded lettuce and cucumber. Quick to make and nutritious! Or simply have in the middle of the table and dip into with grilled veggies. Yum!
Browse Our Latest Recipes
If you're in need of inspiration, browse our recipes below and you'll be cooking up a feast in no time!