I still remember the first time I nailed this Greek Yogurt Potato Salad with Cucumbers, and how much it changed my weeknight meals. After a busy day, I wanted something that was simple, fresh, and satisfying without spending ages in the kitchen. This creamy potato salad with yogurt quickly became my go-to for busy evenings and weekend get-togethers alike. It’s that perfect balance of tangy yogurt dressing for potatoes with the crisp, cooling bite of cucumbers that makes it feel like a summer cucumber potato dish you want a scoop of again and again.
What I love most about this healthy Greek yogurt salad is how it fits so well into my routine. The ingredients are straightforward, easy to find, and it’s budget-friendly too. I usually have the basics on hand, so whipping it up feels like second nature. Plus, it never fails to get a thumbs-up from family and friends, which is always extra rewarding.
If you’re looking for a creamy potato salad with yogurt that’s bright, refreshing, and a little different from your usual mayo-based versions, this Greek Yogurt Potato Salad with Cucumbers just might become a new favorite in your kitchen. I’m excited to share all the simple tips and tricks to make this recipe reliable and delicious every time. Trust me, once you make this, you’ll keep it in your recipe collection for all your casual meals and summer spreads.
As you read through this, I hope you feel encouraged to jump in and try making your own version. Home cooking should be joyful and satisfying, and this Greek Yogurt Potato Salad with Cucumbers delivers just that. Now, let’s get to what you’ll need!
What You’ll Need for This Greek Yogurt Potato Salad with Cucumbers:
Here’s the basic lineup for my Greek Yogurt Potato Salad with Cucumbers. This keeps things simple because good cooking should be accessible to everyone.
- 2 pounds Yukon Gold potatoes, peeled and diced – Yukon Gold hold their shape nicely, but red potatoes work perfectly too if you want a little color.
- 1 large cucumber, thinly sliced – I use English cucumber for fewer seeds, but any will do.
- 1 cup plain Greek yogurt – Greek yogurt is the star here for creamy texture and tangy flavor. If you don’t have this, you can use regular yogurt strained through cheesecloth for thickness.
- 2 tablespoons fresh dill, chopped – Adds a fresh, herby note that pairs beautifully with the cucumber.
- 1 small red onion, finely diced – For a bit of crunch. If you want a milder bite, try soaking the onions in cold water for 10 minutes beforehand.
- 1 clove garlic, minced – Here’s my little secret that makes this Greek Yogurt Potato Salad with Cucumbers extra special—it adds subtle warmth without overpowering.
- 2 tablespoons lemon juice – Gives the tangy yogurt dressing for potatoes a bright lift.
- Salt and pepper, to taste – Don’t skip this; it really brings everything together.
- Optional: 2 tablespoons olive oil – A drizzle adds richness and helps round out the flavors, but it’s entirely up to you.
You can find all these ingredients at most grocery stores without trouble. This Greek Yogurt Potato Salad with Cucumbers is economical because it relies on pantry basics and fresh produce that’s accessible year-round.
Quick prep tip: To save time, you can start boiling your potatoes while you prep the cucumber and onions. Also, if you want to make things even easier, pre-chopped dill can sometimes be found packaged.
For storage, keep the Greek yogurt tightly sealed in your fridge to maintain freshness, and your cucumbers just hold better if they’re firm and cool when chopped. I always include a little extra lemon juice in my dressing if I’m planning to store leftovers—it keeps the flavors bright.
If you love creamy potato salads but want a healthier spin, this cucumber potato salad recipe is exactly the kind of dish you can return to again and again. And if you want some inspiration for other yogurt-based salads, check out this tasty Dill Pickle Greek Yogurt Potato Salad from Yay! For Food.
How to Make This Greek Yogurt Potato Salad with Cucumbers:
Let’s cook this together. From start to finish, this Greek Yogurt Potato Salad with Cucumbers takes about 40 minutes, mostly hands-off with cooking the potatoes.
- Start by boiling your potatoes: Place the diced Yukon Gold potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender but still firm, about 12-15 minutes. You want them soft enough to eat easily but not falling apart.
- While the potatoes cook, prep your other ingredients: Slice your cucumber thinly, finely dice the red onion, and chop the fresh dill. Mince that garlic clove for your yogurt dressing.
- Drain the potatoes carefully: Once cooked, drain and let them cool slightly so they don’t make your yogurt dressing watery when mixed.
- Make your tangy yogurt dressing for potatoes: In a bowl, combine the Greek yogurt, lemon juice, minced garlic, chopped dill, salt, and pepper. If you’re adding olive oil, whisk it in now. Your kitchen will smell amazing with the dill and garlic mingling.
- Combine everything: In a large mixing bowl, gently toss the warm potatoes with the cucumber, red onion, and your creamy yogurt dressing. This is the step where patience pays off with your Greek Yogurt Potato Salad with Cucumbers—you want everything coated but still keeping the chunks of potato intact.
- Taste and adjust seasoning: This is important. If it feels like it needs more brightness, add a splash more lemon juice or a pinch more salt. If the cucumber potato salad recipe seems too tart, a little honey or maple syrup balances it nicely.
- Let it chill: Cover your Greek Yogurt Potato Salad with Cucumbers and pop it in the fridge for at least 30 minutes before serving. This resting time lets the flavors blend beautifully.
Helpful note: While your Greek Yogurt Potato Salad with Cucumbers chills, take a moment to clean up the kitchen or relax with a cup of tea. This recipe is straightforward but has some lovely, slow-building flavors.
If your salad looks a little watery after chilling, don’t worry. Just give it a gentle stir and drain any excess liquid before serving.
For an interesting twist, I once tried adding chopped kalamata olives and a touch of feta cheese. It made the salad taste like a creamy Greek-style side dish. If you want more recipe ideas, this Tzatziki Potato Salad Recipe from The Kitchn has some great variations you might enjoy.
Some cooks like to add chopped hard-boiled eggs for extra protein, which you can, especially for picnics or potlucks.
Finally, keep in mind that multitasking between boiling the potatoes and prepping your veggies will speed this up. This recipe is definitely a family favorite because it’s manageable on busy days but feels special enough for guests.
Serving Your Greek Yogurt Potato Salad with Cucumbers:
This salad truly shines as a side dish in so many ways. I love serving Greek Yogurt Potato Salad with Cucumbers alongside grilled chicken or fish—it balances smoky, rich proteins perfectly with its fresh, tangy bite.
For summer cookouts, this healthy Greek yogurt salad is a hit. It pairs beautifully with BBQ ribs or sausages, providing a cool contrast. It’s also great for packed lunches or light dinners when you want something satisfying but not heavy.
Presentation-wise, a sprinkle of extra fresh dill or a few thin cucumber slices on top makes it inviting. You can even serve it in a pretty bowl alongside some warm crusty bread for a casual, comforting meal.
Leftover Greek Yogurt Potato Salad with Cucumbers keeps well sealed in the fridge for up to three days. A fun leftover idea is to scoop it onto toasted bread or use it as a filling for pita pockets with a little extra fresh greens.
If you want to add a seasonal twist, try mixing in some chopped radishes in spring or a handful of sweet corn kernels in summer to keep things vibrant.
My family always asks for this at any gathering, especially during warmer months when a summer cucumber potato dish feels just right.
Before you serve yours, if you enjoy creamy potato salad with yogurt, you might also love the flavor in the Creamy Greek Potato Salad from Kitchen Treaty.
Common Questions About This Greek Yogurt Potato Salad with Cucumbers:
Q: Can I make parts of this Greek Yogurt Potato Salad with Cucumbers ahead of time?
A: Absolutely! You can boil and chop the potatoes and vegetables the day before. Make the yogurt dressing fresh on the day you plan to serve, then gently toss everything together. This keeps the salad tasting bright and fresh.
Q: What’s a good substitute for Greek yogurt in this Greek Yogurt Potato Salad with Cucumbers?
A: Plain regular yogurt strained through a fine cloth works well if you don’t have Greek yogurt. Alternatively, you can try sour cream, but it’s richer and changes the vibe a bit.
Q: How can I adjust this for more or fewer people?
A: Scaling up or down is easy—just keep the ratios of potatoes, cucumbers, and yogurt consistent. For smaller portions, halve the ingredients. For larger groups, double or triple but be sure to taste and adjust seasonings as you go.
Q: Will this Greek Yogurt Potato Salad with Cucumbers keep well?
A: Yes, stored in an airtight container in the fridge, it keeps for about three days. The flavors meld over time, which is nice, but the cucumbers may release moisture, so stir before serving.
Q: Can I add other veggies?
A: Definitely. Diced bell peppers, cherry tomatoes, or even shredded carrots add color and texture, making the salad even more vibrant.
Q: Is this recipe kid-friendly?
A: Very much so. The creamy texture and mild flavors usually appeal to kids. You can adjust the garlic and onion amounts to make it gentler if needed.
Q: How do I make this dairy-free or vegan?
A: Use a plant-based yogurt alternative like coconut or almond yogurt. Just check the ingredients for plain, unsweetened options. The flavor will shift slightly but still be refreshing.
Q: Any tips for the cucumber?
A: If your cucumbers are very watery, you can salt them lightly and drain after 15 minutes. This prevents the salad from getting too soggy.
For additional ideas and variations on creamy potato salad with yogurt, be sure to look into recipes like the Garlic Butter Beef Bites with Creamy Mashed Potatoes on my blog for more inspiration on combining yogurt-rich sides with your main.
Final Thoughts on This Greek Yogurt Potato Salad with Cucumbers:
This Greek Yogurt Potato Salad with Cucumbers has a special place in my recipe collection because it’s simple, satisfying, and feels both fresh and comforting. It’s the kind of dish I keep making because it responds well to tweaks and always pleases a crowd.
My Top Tips for This Greek Yogurt Potato Salad with Cucumbers:
- Use potatoes that hold their shape, like Yukon Gold or red potatoes, for the best texture.
- Don’t rush chilling time; the flavors develop beautifully when the salad rests.
- Taste and adjust the dressing before combining—it’s easier to get it right in advance.
I enjoy mixing it up by adding some chopped hard-boiled eggs, extra fresh herbs like parsley, or even a dash of smoked paprika for a hint of warmth.
The version that gets the most requests from my family is the classic cucumber and dill style—simple, bright, and reliable.
I encourage you to make this recipe your own. Add ingredients you love, test out spice accents, or try accompanying it with your favorite grilled meats or vegetarian mains.
What I hope you love most about this Greek Yogurt Potato Salad with Cucumbers is how it brings fresh, creamy satisfaction to your table without fuss. Cooking should always feel doable and rewarding, and this salad fits that perfectly.
If you try this recipe, I’d love to hear about your favorite twists or how it worked in your home. For more recipes that bring that same comfort, check out my Zucchini Fritter Stack with Yogurt Sauce or my Roasted Garlic Mashed Potatoes.
Remember, your next great kitchen favorite might just be a simple potato salad with yogurt and cucumbers away. Enjoy!
Greek Yogurt Potato Salad with Cucumbers
A light and creamy potato salad made with tangy Greek yogurt and crisp cucumbers, perfect for a refreshing summer side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Boiled
- Cuisine: Greek
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup plain Greek yogurt
- 1/2 cup diced cucumbers
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh dill
- Salt and pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
- Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
- Drain the potatoes and let them cool slightly.
- In a large mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Add the warm potatoes, diced cucumbers, green onions, and fresh dill to the dressing. Gently toss to combine.
- Adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra crunch, sprinkle toasted walnuts or sunflower seeds on top before serving.