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
Scale
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.
