Greek Yogurt Potato Salad with Cucumbers
A refreshing and healthy twist on classic potato salad featuring creamy Greek yogurt and crisp cucumbers, perfect for light lunches or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup plain Greek yogurt
- 1 large cucumber, diced
- 2 tablespoons fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Cook the potatoes until tender, about 12-15 minutes. Drain and let cool slightly.
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Add the cooled potatoes, diced cucumber, red onion, and chopped dill to the bowl.
- Gently toss all ingredients until well combined and potatoes are coated with the dressing.
- Adjust seasoning with additional salt and pepper if needed.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
For a tangier flavor, add a splash of white wine vinegar or swap dill for fresh parsley to change up the herb profile.