Tzatziki Potato Salad

Name: Tzatziki Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Cuisine: Europe, Greek, Mediterranean
Ingredients: 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

Total Time Prep: 25 min. + chilling

Yield 12 servings

Contest Winner

Test Kitchen Approved

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario

Ingredients

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

Directions

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.

Nutrition Facts

3/4 cup: 128 calories, 3g fat (2g saturated fat), 7mg cholesterol, 190mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fat.

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario

Recipe Creator