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Greek Yogurt Potato Salad with Cucumbers

Freshly prepared Greek Yogurt Potato Salad with Cucumbers on white plate
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A light and creamy potato salad made with tangy Greek yogurt and crisp cucumbers, perfect for a refreshing summer side dish.

Ingredients

Scale
  • 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

  1. 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.
  2. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
  3. Drain the potatoes and let them cool slightly.
  4. In a large mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper.
  5. Add the warm potatoes, diced cucumbers, green onions, and fresh dill to the dressing. Gently toss to combine.
  6. Adjust seasoning with additional salt, pepper, or lemon juice as needed.
  7. 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.

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