Tzatziki Potato Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 1/2 lb. baby red potatoes, halved

1 tbsp. kosher salt, divided

2 Persian cucumbers, chopped

1/2 c. chopped dill pickles

1/4 c. freshly chopped dill

1/2 c. diced red onion

2 cloves garlic, grated

Zest of ½ lemon

2 tbsp. lemon juice

1 tsp. granulated sugar

1/4 tsp. MSG (optional)

1/2 tsp. freshly ground black pepper

2/3 c. whole plain Greek yogurt

2 tbsp. mayonnaise

Smoked paprika, for garnish (optional)

Directions

In a large pot, cover potatoes with water and season with 2 teapoons salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.

Meanwhile, in a large bowl, stir together all remaining ingredients.

When potatoes are cooked, drain well and add to bowl while hot. Fold into dressing until well combined and let cool.

Garnish with paprika before serving, if desired.

Nutrition

• Calories: 160
• Total Fat: 6 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 514 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 5 g