TZATZIKI POTATO SALAD

Total Time: 25 min. + chilling Yield: 12 servings (¾ cup each)

1. Place potatoes in a Dutch oven, add water to cover. Bring to a boil. Reduce heat and cook, uncovered, until tender, 10-15 minutes. Drain and place in a large bowl. Refrigerate, covered, until chilled.

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 and toss to coat. 3 lbs small red potatoes, halved 1 carton (12 oz.) refrigerated tzatziki sauce

2 celery ribs, thinly sliced

½ cup plain Greek yogurt 2 green onions, chopped 2 tbsp snipped fresh dill 2 tbsp minced fresh parsley

½ tsp salt

¼ tsp celery salt

¼ tsp pepper

1 tbsp minced fresh mint,

optional

NUTRITIONAL INFORMATION Amount Per Serving (¾ cup):

128 calories, 3 g fat, 7 mg cholesterol, 190 mg sodium, 21 g carbohydrate, 3 g sugars, 2 g fibre, 4 g protein.

Cindy Romberg, Mississauga "My son has an egg allergy, so this potato salad is perfect for him. For extra colour, add radishes, apple and garlic dill pickles."