INGREADIENT

• 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

Direction

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.