Name: No Nightshade Tzatziki Potato Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/2 cups / 360 ml coconut yogurt; 3 lb / 1.36 kg white sweet potatoes, about 4 medium; 12 oz / 340 g English cucumber, about 1 medium; 1 1/2 tbsp / 22 ml fresh lemon juice or 1 tbsp / 15 ml white wine vinegar, to taste; 2 cloves of garlic, minced; 1 tbsp fresh minced dill; 1/2 tsp fine sea salt; Drizzle of extra virgin olive oil; Extra fresh minced dill, or dried dill for a more concentrated savory flavor; Chopped radish or finely chopped celery for crunch

No Nightshade Tzatziki Potato Salad

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Cool and creamy tzatziki meets white sweet potatoes to make this simple, summery & nightshade free tzatziki potato salad. It’s the perfect side for grilling season.

Author: Rachael Bryant / Meatified
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yield: 8+ servings 1x

Ingredients

Scale

1 1/2 cups / 360 ml coconut yogurt
3 lb / 1.36 kg white sweet potatoes, about 4 medium
12 oz / 340 g English cucumber, about 1 medium
1 1/2 tbsp / 22 ml fresh lemon juice or 1 tbsp / 15 ml white wine vinegar, to taste
2 cloves of garlic, minced
1 tbsp fresh minced dill
1/2 tsp fine sea salt

Optional, to serve:

Drizzle of extra virgin olive oil
Extra fresh minced dill, or dried dill for a more concentrated savory flavor
Chopped radish or finely chopped celery for crunch

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Instructions

DRAIN: If your coconut yogurt is thin and / or homemade, line a fine sieve with a few layers of cheesecloth, place it over a bowl and let it drain of any excess liquid for an hour or so (or overnight) in the fridge. You’ll want to measure out the yogurt you need after it’s drained of any excess liquid, so add an extra 1/2 to 1 cup or so to make sure you will have enough yogurt in the end.

BOIL: Peel the white sweet potatoes and chop them into chunks just a little larger than bite size. Add them to a pan of salted water and bring them to a boil, cooking them until just tender but not too soft, about 15 minutes.

COOL: Drain the cooked sweet potatoes into a colander and let them sit until they stop steaming before transferring them to a large bowl. Pop the bowl of cooked sweet potatoes into the fridge until cool to the touch, about 30 minutes.

SQUEEZE: While the yogurt is draining and / or the sweet potato is cooling, wash the cucumber and discard the ends, but don’t peel it. Cut the cucumber in half lengthwise, then scoop out and discard the seeds. Use a box grater to coarsely grate the cucumber. Wrap the grated cucumber in a double layer of cheesecloth, forming a ball. Twist the ends of the cheesecloth to seal, then gently squeeze out the liquid from the cucumber over a bowl. Reserve the squeezed cucumber water for later.

COMBINE: In a large bowl, stir together the yogurt, cucumber, lemon juice or white wine vinegar, garlic, dill and sea salt until evenly combined. Taste and adjust the salt to your preference. If you would like a slightly thinner tzatziki, you can add a little of the reserved cucumber water and stir it through to thin. Add a spoon or so at a time — you won’t need all of the liquid! Add the cooled sweet potato to the bowl and toss gently to coat evenly. Taste and adjust for extra salt, if needed.

SERVE: You can serve the tzatziki potato salad immediately, or let it chill further for an hour or so in the fridge if you like.

STORE: Keep in the fridge for up to three days. Keep in mind that the yogurt will thicken up when it is chilled, so you may wish to take the tzatziki potato salad out of the fridge a while before serving.