Description
This Greek Yogurt Potato Salad with Cucumbers offers a refreshing and healthy twist on the classic potato salad. Creamy Greek yogurt replaces mayonnaise, adding tanginess and extra protein, while fresh cucumbers and dill provide crispness and vibrant flavor perfect for warm-weather meals or picnics.
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: Bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes.
- Drain and Cool: Drain the potatoes thoroughly and allow them to cool completely to prevent the salad from becoming watery.
- Prepare Dressing: In a large bowl, combine Greek yogurt, diced cucumber, finely chopped red onion, chopped fresh dill, lemon juice, salt, and pepper. Mix well to blend the flavors.
- Combine Potatoes and Dressing: Gently add the cooled potatoes to the bowl with the dressing and stir carefully to evenly coat the potatoes without breaking them.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and serve chilled for best taste.
Notes
- Use waxy potatoes like red or Yukon Gold for firmer texture that holds up well in salad.
- Adjust seasoning with more lemon juice or dill based on preference.
- Chilling the salad enhances flavor and texture.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
