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Ingredients
  • subheading: FOR THE TZATZIKI:
  • 2 Persian or mini cucumbers, coarsely grated
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice, plus more as needed
  • 2 teaspoons honey, plus more as needed (optional)
  • 1 garlic clove, grated
  • Kosher salt and black pepper
  • subheading: FOR THE SALAD:
  • 2 ½ pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large)
  • 3 Persian or mini cucumbers, sliced into ¼-inch rounds
  • ⅓ cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large
  • ¼ cup chopped dill
  • ¼ cup chopped mint
  • Extra-virgin olive oil, for drizzling
  • ½ lemon
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