Ingredients
3 pounds small red potatoes, halved1 carton (12 ounces) refrigerated tzatziki sauce2 celery ribs, thinly sliced1/2 cup plain Greek yogurt2 green onions, chopped2 tablespoons snipped fresh dill2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon celery salt1/4 teaspoon pepper1 tablespoon minced fresh mint, optional
Preparation
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.
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.
