Lunch: Tzatziki Potato Salad Recipe

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

Instructions

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. 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 mint if desired. Spoon over potatoes; toss to coat.

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