Tzatziki Potato Salad Recipe

Tzatziki Potato Salad Recipe
Tzatziki Potato Salad Recipe photo by Taste of Home
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Tzatziki Potato Salad Recipe

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My son has an egg allergy, so this potato salad is perfect for him. For great color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

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 minut. Drain and place in a large bowl. Refrigerate, covered, until chilled.
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. Yield: 12 servings (3/4 cup each).
Originally published as Tzatziki Potato Salad in Simple & Delicious February/March 2014

Nutritional 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.

  • 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
  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minut. Drain and place in a large bowl. Refrigerate, covered, until chilled.
  2. 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. Yield: 12 servings (3/4 cup each).
Originally published as Tzatziki Potato Salad in Simple & Delicious February/March 2014

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