Potato gyros salad with tzaziki dressing

Name: Potato gyros salad with tzaziki dressing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 kg small waxy potatoes; 500 g spiced gyros meat; 1 Cucumber; 4 Tomatoes; 1 Vegetable Onion; some stem(s) Thyme and marjoram; 10 Pepperoni (jar); 500 g Greek cream yoghurt (10 % fat); 2 TABLESPOONS Olive oil; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Sheep's cheese; 7-10 Tbsp Pepperoni

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

Greek cuisine is simply delicious. Have you tried our Greek-style potato salad? It even makes Greek gods shine!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 kg small waxy potatoes
500 g spiced gyros meat
1 Cucumber
4 Tomatoes
1 Vegetable Onion
some stem(s) Thyme and marjoram
10 Pepperoni (jar)
500 g Greek cream yoghurt (10 % fat)
2 TABLESPOONS Olive oil
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Sheep's cheese
7-10 Tbsp Pepperoni

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel.
2
Fry the meat in portions in a frying pan for about 5 minutes while turning.
3
Wash the cucumber and cut 2/3 into pieces. Clean, wash and cut the tomatoes into pieces. Peel onion and chop roughly. Cut potatoes into slices. Wash herbs, dab dry and, except for some marjoram for garnishing, pluck leaves from the stems and chop coarsely. Clean the pepperoni and cut into pieces.
4
Place all ingredients in a bowl. Mix yoghurt, oil and milk. Grate the remaining cucumber finely and add to the yoghurt. Season with salt, pepper, thyme and marjoram. Mix the sauce with the salad ingredients and let it soak through well. Season to taste again. Arrange the salad on plates. Crumble the cheese and pour over the salad. Garnish with marjoram and possibly pepperoni.