Tzatziki Potato Salad

For the fourth of July, I put together a special recipe that you can bring with you to BBQ’s.  It’s so delicious it might not make it to your gathering.   This is my version of a unique healthy potato salad with minced red peppers using my northern bean based Tzatziki sauce instead of vegan mayo. No fat. No oils and very low-sodium. Incredibly delicious and very healthy. This sauce will cover a large batch of potatoes so I left that part of the recipe up to you. Enjoy

Tzatziki Sauce 
1 15 oz can no-added-salt northern beans (Include the bean juice.  aquafaba) 
2 tsp minced garlic 
2 tsp dried dill 
1-2 Tbsp fresh dill (added last) 
½ cucumber (peeled) 
1 tsp lemon 
1 tsp Apple cider vinegar 
½ of a red pepper (minced) and set aside.

Combine the rest of the ingredients in a food processor or blender.  Blend until smooth.  Prepare the potatoes as you normally would for potato salad.  Once they are done boiling immediately put them in a bowl of cold water.  Once they are cool, drain the water and add them to the bowl.

Gently fold in the tzatziki sauce and mix well.  Now add your fresh dill.  I like a lot of dill, so I use 2+ Tbsp.

Remix and refrigerate for a few hours to let it cool and for the flavors to meld.

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