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Greek Yogurt Potato Salad with Cucumbers

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This Greek Yogurt Potato Salad with Cucumbers offers a refreshing twist on a classic side dish, combining creamy yogurt with crisp cucumbers for a light, healthy meal.

Ingredients

Scale
  • 2 pounds baby potatoes, halved
  • 1 cup plain Greek yogurt
  • 1 large cucumber, diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
  2. Cook the potatoes until tender, about 15 minutes. Drain and let cool completely.
  3. In a large bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
  4. Add the cooled potatoes, diced cucumber, red onion, and fresh dill to the bowl. Gently toss to combine.
  5. Adjust seasoning as needed and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For extra crunch, add chopped celery or toasted walnuts. This salad pairs wonderfully with grilled chicken or fish.

Find it online: https://grilldrip.com/greek-yogurt-potato-salad-with-cucumbers/