Taste of Home
Tzatziki Potato Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 12 servings.
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
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3 pounds small red potatoes, halved
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1 carton (12 ounces) refrigerated tzatziki sauce
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2 celery ribs, thinly sliced
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1/2 cup plain Greek yogurt
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2 green onions, chopped
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2 tablespoons snipped fresh dill
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon celery salt
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1/4 teaspoon pepper
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1 tablespoon minced fresh mint, optional
Directions
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1.
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.
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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. 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.
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