While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Tzatziki, the traditional Greek dip of cucumber, yogurt and garlic, makes a tangy dressing for potatoes.
2 pounds unpeeled Yukon Gold potatoes, cut into 1-inch cubes (about 6 cups)
3/4 cup (6 ounces) plain Greek-style yogurt
1/4 cup reduced fat sour cream
2 tablespoons milk
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Oregano Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 cup diced unpeeled, seeded cucumber
1/4 cup chopped red onion
Place potatoes in water to cover in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 to 12 minutes or until potatoes are fork-tender. Drain well. Cool completely.
Mix yogurt, sour cream and milk in small bowl with wire whisk until well blended. Add lemon juice, honey, and seasonings; mix until well blended.
Place potatoes, cucumber and onion in large bowl. Add yogurt dressing; toss gently to coat well. Garnish with crumbled feta cheese, if desired. Cover. Refrigerate until ready to serve.
(Amount per serving)