When tzatziki met potato salad

I was ecstatic earlier in the week when I thought we would possibly be moving in a couple of weeks. Well, I was wrong as usual and seems like the move will happen either the last weekend of July or first weekend of August. I simply cannot understand how everything can take so long, and I don't have the patience for all these delays. I need to get into a proper home, this bachelor pad is driving me mad. And I do realise these are first world problems, I should be happy to have a job and a roof over my head. But I can't really bake anything properly here as most of my kitchen stuff is packed in boxes and there is no room to unpack the boxes. And I'm going crazy as there is no space for crafting. I swear, once I get my craft room up and running I will be spending every spare moment in there. I have so many new stamp sets to try out, not to mention my Tim Holtz Distress paints which I ordered in late May as a birthday present to myself, and still haven't been able to try out. 

Another thing I will be happy to get rid of is the grocery store around the corner. Admittedly, it's super handy to be able to pop by whenever you need something, but at the same time, it is way too easy to stop by and get something when you get a craving. Last week, we had the fridge full of proper food but it was too hot to eat warm food, so instead I just popped by the grocery store every evening to get some bread and then ate way too much bread for supper. Not good! Moving out to the middle of nowhere should at least stop me from doing that! Today it's really warm again, not that I'm complaining (too much), but I couldn't bear the thought of warm food so I whipped up this refreshing and really easy summery salad. It's the love child of a one night stand between tzatziki and a potato salad.

Tzatziki potato salad (serves 2):
4 potatoes
1/2 cucumber
1/3 small onion (or a few scallions)
3-4 tbsp greek yoghurt
a handful of mint leaves
a pinch of salt
(garlic)

The howto:
Peel potatoes and chop into bite size cubes. Boil until soft but still firm. Let cool. Cut cucumber into thin strips (I slice first and then cut the slices into strips) and finely chop onion or scallions and garlic if you are using it. Also finely chop the mint. Mix all ingredients. Serve with a thick slice of garlic bread, I also added tinned tuna and a hard boiled egg to make a meal out of it. 

The verdict:
This salad was pretty much created because I felt eating tzatziki for lunch all on it's own was somehow wrong. Adding potatoes not only made it feel more like an acceptable meal, it also made it a bit more man-friendly and the culinary consultant seemed happy with the meal. I loved the salad, the yoghurt and mint make it so fresh and summery. Apart from the time it took to boil the potatoes, throwing this salad together took no more than a few minutes. I didn't add any garlic to the salad, as I was serving the meal with a slice of roasted garlic bread, which in itself is really garlic-y. But if you are serving the salad with regular bread, a clove of finely chopped garlic is a great addition.