Tzatziki Potato Salad
Description
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles.
Ingreadient :
- 3 pounds small red potatoes, halved
- 1 carton (12 ounces) refrigerated tzatziki sauce
- 2 celery ribs, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 green onions, chopped
- 2 tablespoons snipped fresh dill
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh mint, optional
Direction :
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely.
- In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.
