Summer is for BBQ and potato salad. What if you go with grilled lamb? After a trip to the Warrenton Farmers Market, I got some items, and the recipe was under way. Why not Greek inspired potato salad? Mint, oregano, tzatziki sauce, and Greek yogurt. Creamy with a ton flavor. Adding some red onions and cucumber give the dish texture. I hope you like it.

2 pounds baby red potatoes
1/2 cup red onions
1/2 cup cucumber
1 teaspoon fresh mint, diced fine
1 tablespoon fresh parsley, diced
1 teaspoon Greek oregano
1 teaspoon nettles from Seek Lavender
1 teaspoon fresh dill, minced
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces tzatziki sauce
1/2 cup plain Greek yogurt

Cut potatoes in half; add to a 2-quart pan and add water to cover with water one inch higher than potatoes. Cook on medium high until potatoes are fork tender.

Let cool.

In a large bowl add onions, cucumbers, parsley, mint, dill, nettles, and oregano.

Mix tzatziki and yogurt and add to potato bowl and mix.

Add salt and pepper.

Refrigerate for 20 minutes.