Tzatziki Potato Salad

Total Time
Prep: 25 min. + chilling

Updated on Oct. 03, 2023

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

Tzatziki Potato Salad

Prep Time 15 min
Cook Time 10 min
Yield 12 servings

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

  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.
  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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