Place the halved red potatoes in a large Dutch oven and fill with enough water to cover them completely. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes uncovered for 10 to 15 minutes, or until they are tender when pierced with a fork. Drain the potatoes thoroughly and spread them out on a tray to cool completely before mixing.

In a large mixing bowl, combine the tzatziki sauce, Greek yogurt, celery, green onions, dill, parsley, salt, celery salt, and pepper. If desired, add the minced mint for a refreshing note. Stir the mixture until all ingredients are evenly blended into a creamy dressing.

Once the potatoes have cooled, add them to the bowl with the dressing. Gently toss until the potatoes are well coated and the herbs are evenly distributed. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Serve chilled, garnished with extra herbs if desired. This refreshing twist on classic potato salad is perfect for picnics, barbecues, or a light side dish alongside grilled meats or seafood.