Yogurt is our Culture

Tzatziki Potato Salad


  • 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 cup of NOGA's Greek yogurt Tzatziki dip
  • 1 serrano chile, seeded and thinly sliced
  • 1/4 cup coarsely chopped mint


1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain and let them cool down.

2. Meanwhile, in a large bowl, mix the TZATZIKI with the Chile and Mint. Fold in the Potatoes Gently.