- Tzatziki Potato Salad.jpg (24.78 KiB) Viewed 469 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 12
If served as twelve portions, provides 128 cals, 5g fat (of which 2g saturates), 3g sugar and 0.2g salt per portion.
Ingredients
- 1.4kg (3lb) small red potatoes, halved
- 340g (12oz) refrigerated tzatziki sauce
- 2 celery ribs, thinly sliced
- ½ cup plain Greek yogurt
- 2 green onions, chopped
- 2 tbsp snipped fresh dill
- 2 tbsp minced fresh parsley
- ½ tsp salt
- ¼ tsp celery salt
- ¼ tsp pepper
- 1 tbsp minced fresh mint (optional)
Method
1. Place potatoes in a Dutch oven (or equivalent); add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10 - 15 minutes. Drain; cool completely.
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.
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