If you’re craving a potato salad that feels light, fresh, and bursting with flavor without any heaviness, you absolutely must try this Greek Yogurt Potato Salad with Cucumbers: A Fresh, Creamy, Lighter Twist on a Classic Favorite Recipe. It takes the traditional potato salad everyone loves and gives it a delightful makeover, swapping mayonnaise for tangy Greek yogurt and adding crisp cucumbers and herbs for a refreshing finish. It’s creamy, tangy, and herbaceous all in one bowl — perfect for warm weather get-togethers or just a healthy side to brighten your weeknight dinner.
Ingredients You’ll Need
Creating this dish requires simple, everyday ingredients that work harmoniously to deliver vibrant flavors and textures. Each component plays a crucial role in balancing creaminess, acidity, and crunch to elevate your potato salad experience.
- 2 lbs baby potatoes: These tender, bite-sized potatoes cook quickly and hold their shape perfectly for a hearty base.
- 1 cup Greek yogurt: The star ingredient—rich and creamy but much lighter than traditional mayo.
- 1 tbsp olive oil: Adds a silky, smooth finish and a subtle fruity depth.
- 1 tbsp lemon juice: Freshens the salad with bright citrus notes.
- 1 tsp Dijon mustard: Offers a mild tang and depth that balances the yogurt and lemon.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- 1 cup cucumber: Adds a crisp, refreshing crunch and a splash of green.
- 1/4 cup red onion: Provides a gentle bite and a beautiful pop of color.
- 3 tbsp fresh dill: Brings an aromatic herbaceousness that brightens every forkful.
How to Make Greek Yogurt Potato Salad with Cucumbers: A Fresh, Creamy, Lighter Twist on a Classic Favorite Recipe
Step 1: Cook and Cool the Potatoes
Start by boiling the baby potatoes until they are tender but not falling apart. Testing them with a fork is the perfect way to know when they are ready. Once cooked, drain the potatoes and let them cool completely before moving on. This step prevents the yogurt dressing from becoming too watery and helps keep the potatoes intact in the salad.
Step 2: Prepare the Creamy Dressing
In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk everything together until you have a smooth and luscious dressing. The tang from the yogurt paired with lemon and mustard will give your potato salad a zesty punch that’s irresistibly fresh.
Step 3: Fold in the Vegetables and Herbs
Gently fold the cooled potatoes into the dressing along with chopped cucumbers, finely diced red onion, and freshly chopped dill. This keeps the potatoes fluffy and ensures each bite has just the right ratio of creamy dressing to crisp vegetables and bright herbs.
Step 4: Chill Before Serving
Pop your salad into the fridge for at least an hour before serving. This chilling time lets all the flavors meld together beautifully, allowing the dill, cucumber, and lemon to infuse the creamy yogurt base, making every bite taste like a little summer celebration.
How to Serve Greek Yogurt Potato Salad with Cucumbers: A Fresh, Creamy, Lighter Twist on a Classic Favorite Recipe
Garnishes
Adding fresh garnishes elevates the presentation and adds an extra flavor boost. Try topping your salad with a sprinkle of chopped fresh dill, a few thin lemon slices, or a dash of smoked paprika for a smoky kick and pop of color.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or fish, but it’s also fantastic alongside roasted vegetables, a crisp green salad, or even as a topping for pita bread or wraps. Its refreshing creaminess makes it a versatile crowd-pleaser.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out cucumber boats or nestle it atop crisp lettuce leaves for added crunch. It also works as a fantastic filling in sandwich wraps or picnic jars, making it easy to transport and share at your next outdoor gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Yogurt Potato Salad with Cucumbers: A Fresh, Creamy, Lighter Twist on a Classic Favorite Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days. Just give it a gentle stir before serving to refresh the texture.
Freezing
Because this salad features fresh cucumbers and yogurt, freezing is not recommended. The texture of these ingredients can change significantly, becoming watery or grainy upon thawing, which would affect the overall experience of your salad.
Reheating
This potato salad is best enjoyed cold or at room temperature, so reheating is not necessary and not advised. Simply take it out of the fridge about 15 minutes before serving to take off the chill and maximize the fresh flavors.
FAQs
Can I use regular yogurt instead of Greek yogurt?
While you can substitute regular yogurt, Greek yogurt’s thicker texture provides ideal creaminess and holds up better in the salad without becoming watery. If using regular yogurt, consider straining it to remove excess liquid.
What type of potatoes work best for this recipe?
Baby potatoes are fantastic because they cook quickly and maintain their shape, but small red or Yukon Gold potatoes are also great options for a creamy yet firm texture.
Can I add other vegetables to this potato salad?
Absolutely! Feel free to mix in celery for crunch, cherry tomatoes for juiciness, or even some chopped fresh herbs like parsley or chives to customize the flavor to your liking.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep since it stores well in the fridge. Make it a day ahead to really let the flavors meld, and it’ll taste even better the next day!
How can I make this recipe vegan?
To make a vegan version, substitute Greek yogurt with a plant-based yogurt alternative like coconut or almond yogurt, and adjust the seasonings as needed. Keep in mind the flavor and texture may shift slightly but remain delicious.
Final Thoughts
Once you try this Greek Yogurt Potato Salad with Cucumbers: A Fresh, Creamy, Lighter Twist on a Classic Favorite Recipe, you’ll see just how easy it is to transform a beloved dish into something vibrant and nourishing. It’s a dish that brings people together, tastes amazing, and feels good to enjoy any day of the week. So grab your ingredients, make a big batch, and prepare to savor every refreshing bite!
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Greek Yogurt Potato Salad with Cucumbers: A Fresh, Creamy, Lighter Twist on a Classic Favorite Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Greek Yogurt Potato Salad with Cucumbers offers a fresh, creamy, and lighter twist on the classic potato salad. Made with tender baby potatoes, tangy Greek yogurt, crisp cucumbers, and fresh dill, it’s a nutritious and refreshing side dish perfect for warm-weather meals or picnics.
Ingredients
Potatoes
- 2 lbs baby potatoes
Dressing
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Add-ins
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 3 tbsp fresh dill, chopped
Instructions
- Boil the potatoes: Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and allow them to cool fully.
- Prepare the dressing: In a mixing bowl, combine the Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk well until all ingredients are thoroughly blended and the dressing is smooth.
- Combine salad ingredients: Cut the cooled potatoes into halves or quarters, depending on size. Gently fold the potatoes into the yogurt dressing along with the diced cucumber, finely chopped red onion, and fresh dill. Mix carefully to ensure even coating without breaking the potatoes.
- Chill before serving: Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld and keep it cool. Serve chilled as a refreshing side dish.
Notes
- Use baby potatoes for a creamier texture and faster cooking time.
- To reduce cooking time, you can microwave the potatoes instead of boiling.
- Fresh dill provides a bright, herbaceous flavor; substitute with fresh parsley if preferred.
- Add salt and pepper gradually and taste to adjust seasoning.
- This salad is best served within 24 hours for optimal freshness.
