If your potato salads seem to be in a mayo rut, it might be time to lighten and liven them up with tzatziki sauce. The cucumber/yogurt/dill/garlic based sauce gives potato salad a cool and refreshing edge. Adding a bunch of fresh herbs is the perfect summery touch.
3 pounds small red potatoes, halved
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
1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. 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 mint. Spoon over potatoes; toss to coat.
Recipe from Simple & Delicious Magazine
“Sitting on the lawn
With the sun’s rays upon us”
This slinky tune with its reggae light feel is just fine for a summer playlist.
Check out David Pollack on his Website, where you can learn of 2 upcoming shows in Vermont (He had better leave his NY baseball cap home) and buy the music.