Description
This Greek Yogurt Potato Salad with Cucumbers offers a refreshing and healthy twist on the classic potato salad. Creamy Greek yogurt replaces mayonnaise, providing a tangy flavor and a boost of protein. Fresh cucumbers, red onion, lemon juice, and dill add crispness and bright herbaceous notes, making it a perfect side dish for warm weather meals or potlucks.
Ingredients
Scale
Potatoes
- 2 pounds potatoes, diced
Dressing and Mix-Ins
- 1 cup Greek yogurt
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Boil Potatoes: Boil the diced potatoes in salted water until tender, about 15-20 minutes. This softens the potatoes and prepares them for mixing with the dressing.
- Drain and Cool: Drain the potatoes in a colander and let them cool completely to prevent the yogurt dressing from melting and thinning out.
- Prepare Dressing: In a large bowl, combine the Greek yogurt, diced cucumber, finely chopped red onion, fresh dill, lemon juice, salt, and pepper. Mix well to create a flavorful and creamy dressing.
- Combine Potatoes and Dressing: Add the cooled potatoes to the yogurt mixture and gently stir to coat all pieces evenly without breaking the potatoes.
- Chill Salad: Cover the bowl and chill in the refrigerator for at least 30 minutes to allow flavors to meld and the salad to serve nicely cold.
Notes
- Use waxy potatoes like red or Yukon gold for better texture in the salad.
- For extra flavor, add a teaspoon of Dijon mustard to the dressing if desired.
- Make sure potatoes are fully cooled before adding to the yogurt to prevent separation.
- This salad tastes even better the next day as flavors develop.
- Garnish with extra fresh dill or chopped chives before serving for a fresh look.
