A nightshade-free version of your favorite summer side! Pairs well with just about any BBQ main.
Ingredients
1 1/2 cup
Yoso Plain Unsweetened Coconut Yogurt
4 medium potato
Sweet potato
(white flesh)
1 cucumber(s)
Cucumber
1 1/2 tbsp
Lemon juice
(or white wine vinegar; to taste)
2 clove(s)
Garlic
(minced)
1 tbsp
Dill, fresh
(minced)
1/2 tsp
Sea salt, fine
4 tbsp
Olive Oil, Extra Virgin
(drizzle, to taste)
2 sprig(s)
Dill, fresh
(minced, for garnish)
2 medium
Radish
(Chopped; or celery)
Instructions
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 off 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.
Peel the white sweet potatoes and chop them into chunks just a little larger than bite-size. Add them to a pot of salted water and bring them to a boil, cooking them until just tender but not too soft, about 15 minutes.
Drain the cooked sweet potatoes into a colander and let the steam escape before transferring them to a large bowl. Pop the bowl of cooked sweet potatoes into the fridge until the chunks are cool to the touch, about 30 minutes.
While the sweet potato chunks are 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.
In a large bowl, stir together the yogurt, cucumber, lemon juice or 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 chunks to the bowl and toss gently to coat evenly. Taste and adjust for extra salt, if needed.
You can serve the tzatziki potato salad immediately, or let it chill further for an hour or so in the fridge if you like.
Enjoy!
Notes:
Quick Tips: Storage Keep in the fridge for up to three days. 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.
