Tzatziki Potato Salad

Ingredients

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The following ingredients have 1 Servings

• ½ cup Cabot Tzatziki
• 1½ pounds baby gold potatoes, washed and quartered
• 6 green onions, thinly sliced
• 4 stalks celery, diced
• 2 teaspoons fresh dill, chopped (reserve some sprigs for garnish)
• 1 teaspoon salt
• 1 teaspoon pepper

Instruction

• PREPARE the Cabot Tzatziki. Recipe makes 1½ cups and will keep refrigerated for 1 week.
• FILL a large stockpot with water and bring to a boil.
• ADD the quartered baby potatoes and cook until tender (will easily pierce in the center with a sharp knife), about 10 minutes.
• STRAIN and spread potatoes on a sheet pan to cool completely.
• MIX together the cooked potatoes, ½ cup tzatziki, sliced green onions, diced celery stalks, chopped dill and salt and pepper in a medium-sized bowl.
• CHILL for 30 minutes and serve with a few sprigs of dill and sliced green onions for garnish.