Tzatziki Potato Salad | Recipe Goldmine Recipes

Step 1

Prepare the Cabot Tzatziki. Recipe makes 1 1/2 cups and will keep refrigerated for 1 week.

Step 2

Fill a large stockpot with water and bring to a boil.

Step 3

Add the quartered baby potatoes and cook until tender (will easily pierce in the center with a sharp knife), about 10 minutes.

Step 4

Strain and spread potatoes on a sheet pan to cool completely.

Step 5

Mix together the cooked potatoes, 1/2 cup tzatziki, sliced green onions, diced celery stalks, chopped dill, salt and pepper in a medium-size bowl.

Step 6

Chill for 30 minutes, and serve with a few sprigs of dill and sliced green onions for garnish.