Potatoes and crunchy cucumbers combine in this fabulous potato cucumber salad. Bound together with labneh (a full fat Greek yogurt that is strained for 12-24 hours, which creates a rich, tangy and luscious yogurt) and flavored with za’atar, this potato salad is fresh and so not traditional.
2 lbs small new potatoes
Salt and Fresh Ground Black Pepper
3/4 c Mayonnaise
3/4 c labneh or sour cream or yogurt
1/2 c finely chopped red onion
2–4 small European cucumbers (sliced lengthwise, into quarters and then chopped in 3/4″ slices (If not serving within a few hours, I would stir in cucumbers shortly before serving to help retain their crunchiness.)
1/2 c za’atar or pesto that is drained (not too oily)
Olive Oil for drizzling, Red Pepper Flakes for sprinkling (I used Urfa)
Boil potatoes over medium high heat with water covering potatoes by about 2″. Cook until just tender when pierced with a skewer. Drain well, return to pot, place over the heat and shake the pot until excess moisture evaporates and potatoes are dry to touch.
Leave potatoes whole or cut into halves, quarters or slices. Season with salt and pepper. Let cool slightly before mixing with dressing.
In a bowl, combine mayonnaise, sour cream or labneh or yogurt and za’atar. Add onion and cucumbers and mix well. Fold in potatoes and gently mix until well coated with dressing. Cool to room temperature for about 30 minutes or cover and refrigerate for several hours. (If you are not serving within a few hours I would stir in the cucumbers before serving.) Return to room temperature before serving. Garnish with more za’atar, chili flakes and drizzle with a bit of olive oil.
Keywords: potatoes, cucumbers, salad