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
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 10 mins | Total: 30 mins
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.
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