When my family first met the Greek Yogurt Potato Salad with Cucumbers, it wasn’t just another side dish—it became a cozy staple that brought genuine smiles around our dinner table. I stumbled upon this fresh summer side dish during one of those chaotic weeks when I needed comfort food that was both nourishing and simple. The creamy potato salad I was used to felt heavy after a few days of kid-friendly pasta and sandwiches, so I wanted something lighter yet satisfying. That’s when I found the idea to swap out mayo for a tangy Greek yogurt dressing, and I threw in fresh cucumbers for some crispness.
My kids were a bit skeptical at first—letting go of their usual potato salad wasn’t easy. But after their first bites, the surprise was in their giggles and requests for seconds. The Greek Yogurt Potato Salad with Cucumbers gave us that clean, refreshing flavor with a creamy texture only this healthy potato salad can offer. It’s become our go-to for dinner sides, picnics, and school lunches alike. More than a recipe, it’s a little beacon of family comfort amidst hectic days.
For fellow moms balancing the beautiful chaos of family meals, I get how hard finding simple comfort food can be. This Greek Yogurt Potato Salad with Cucumbers checks all the boxes without the overwhelm. It’s quick to toss together, uses ingredients you’re likely to have on hand, and keeps everyone feeling good after eating. If you’re looking to add an easy, fresh summer side dish that your family will love, let me share how you can bring this one to life in your own kitchen.
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes (peeled and cut into chunks)
- 1 cup plain Greek yogurt (full-fat for creaminess or low-fat for a lighter twist)
- 1 medium cucumber, diced (adds that fresh crunch)
- 3 tablespoons fresh dill, chopped (for a fragrant, herby touch)
- 2 tablespoons lemon juice (brightens the Greek yogurt dressing)
- 2 cloves garlic, minced (gentle zing for flavor depth)
- 1/4 cup red onion, finely chopped (adds a subtle sharpness)
- Salt and pepper to taste
No worries if you don’t have fresh dill—I often swap in dried dill for a pantry-friendly fix in my Greek Yogurt Potato Salad with Cucumbers. You can find these simple ingredients at your usual grocery store, and most are budget-friendly staples. Potatoes and cucumbers keep this healthy potato salad affordable yet satisfying.
For a little comfort twist, I sometimes add a bit of crumbled feta or sliced green olives. It’s amazing how small swaps bring extra joy around the table. Busy moms, here’s a comfort-hack: buy pre-minced garlic to save time or grab those pre-washed cucumbers to skip extra prep. Simple tweaks like these keep your Greek Yogurt Potato Salad with Cucumbers quick and stress-free.
Let’s Make it Happen!
- Begin by boiling your Yukon Gold potatoes. Place peeled and chunked potatoes in a large pot and cover with cold water. Add a pinch of salt. In my busy kitchen, this part usually takes about 15 to 20 minutes, which is perfect prep time for packing school lunches or tidying up.
- Test potatoes for doneness: they should be tender enough to pierce easily with a fork but not falling apart. Drain and let them cool slightly—warm enough to absorb flavors but not hot enough to melt your Greek yogurt dressing.
- While the potatoes are cooling, mix your Greek yogurt dressing. In a bowl, combine Greek yogurt, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasoning. This creamy potato salad base has just the right tang to make every bite smile-worthy.
- Chop your cucumber, red onion, and dill. The fresh aroma of dill always brings a cozy feeling into the kitchen. If you’re looking to try a variation, check out this Dill Pickle Greek Yogurt Potato Salad with Cucumbers for a different herby twist that my family loved during a recent picnic.
- Gently fold the potatoes into the Greek yogurt dressing. Don’t worry if your Greek Yogurt Potato Salad with Cucumbers looks a little loose; it will thicken as it chills and the flavors merge. Add cucumbers, onions, and dill last to keep them crisp and fresh.
- Cover and refrigerate your Greek Yogurt Potato Salad with Cucumbers for at least one hour before serving. This chilling step is key for flavors to blend well, making it a perfect make-ahead dish. While waiting, I usually prepare a simple protein like this Maple Glazed Chicken with Sweet Potatoes for a complete meal.
- Give the salad a gentle stir before serving. Your kitchen should smell amazing by now—the fresh herbs and lemon give such a comforting aroma.
- Serve cold or at room temperature for that fresh summer side dish experience everyone craves on warm days.
This Greek Yogurt Potato Salad with Cucumbers has been a game-changer in our dinnertime wins. It’s lighter than traditional creamy potato salad but still filling and satisfying. If you want some variations to try, I recommend checking out this Healthy No Mayo Potato Salad with Greek Yogurt Dressing for a slightly different flavor combo my mom friends rave about.
How We Love to Eat This!
My kids devour this comforting Greek Yogurt Potato Salad with Cucumbers when I serve it alongside simple grilled chicken or crispy fish sticks. The creamy potato salad pairs beautifully with crunchy green beans or this refreshing homemade cucumber salad I often whip up to double down on that summer freshness.
It’s perfect for family picnics, school potlucks, or lazy weekend dinners when we want comfort food without heaviness. I’ve found that presenting it in a colorful bowl topped with a sprinkle of extra dill makes it more appealing to my picky crowd. Sometimes, I add sliced radishes or cherry tomatoes in summer for a pop of color.
Leftovers? Oh yes, they happen often! This Greek Yogurt Potato Salad with Cucumbers tastes even better the next day. I usually pack some for my husband’s work lunch and occasionally mix in a bit of chopped hard-boiled egg for a protein boost. For seasonal variations, during the winter months, I swap cucumber for roasted red bell peppers — still tasty and cozy.
When friends come over, they’re often surprised by how fresh yet creamy this dish is. It’s become a family crowd-pleaser. If your family loves this hearty recipe, they’ll go crazy for a comforting Spanish potato soup like this one Spanish Potato Soup with Chorizo to keep the cozy meals rolling.
FAQs: Your Questions Answered
- Is this Greek Yogurt Potato Salad with Cucumbers really filling enough for growing kids? Absolutely! The potatoes offer satisfying carbs, and that Greek yogurt dressing adds protein for a healthy potato salad option. Plus, the crisp cucumbers add freshness kids love.
- What if my picky eater won’t try this Greek Yogurt Potato Salad with Cucumbers? Try serving it alongside a favorite dip or with crunchy bread. Sometimes starting small with a spoonful alongside familiar favorites helps. My kids needed a few tries before they fell in love.
- Can I meal prep this Greek Yogurt Potato Salad with Cucumbers? Yes! It actually tastes better after resting overnight. Just keep it chilled and avoid adding delicate herbs until just before serving if you prefer a fresh feel.
- Can I substitute another type of potato? Yukon Gold works best for that creamy texture, but red potatoes are a fine swap. Avoid waxy potatoes like fingerlings as they don’t absorb dressing well.
- Is the Greek yogurt dressing tangy? Just enough to brighten the salad without overpowering. If you want milder, choose mild Greek yogurt or tone down the lemon juice.
- Can I add other veggies? Sure! Celery or radish add crunch. Something like a cucumber salad stays true to that fresh summer side dish vibe.
- How long does this salad keep? Up to 3 days refrigerated in a sealed container. Always give it a gentle stir before serving again.
For more comforting salad ideas with honey mustard dressing, check out my festive Christmas Salad with Honey Mustard Dressing perfect for holiday tables too.
Final Thoughts:
This Greek Yogurt Potato Salad with Cucumbers fits perfectly into our family’s comfort food goals. It’s refreshing, creamy, and nourishing without the overwhelm. Here are my personal Greek Yogurt Potato Salad with Cucumbers Comfort Hacks:
- Use full-fat Greek yogurt for richness that melts on the tongue.
- Prep veggies while potatoes boil to save precious minutes.
- Chill the salad a few hours ahead for richer flavor and texture.
For variations, try swapping dill for chives, adding crumbled feta, or mixing in hard-boiled eggs. My kids prefer the classic, while my husband loves adding olives for an extra punch.
I encourage you to make this recipe your own way. It’s flexible and perfect for your unique family tastes. I hope this Greek Yogurt Potato Salad with Cucumbers brings you many cozy moments and dinnertime wins, just like it did for us. Keep those meals simple, comforting, and joyful, fellow comfort seekers!
Greek Yogurt Potato Salad with Cucumbers
A refreshing twist on classic potato salad featuring creamy Greek yogurt and crisp cucumbers for a light, healthy side dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup Greek yogurt
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place the halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.
- In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, salt, and pepper.
- Add the cooled potatoes, diced cucumber, red onion, and fresh dill to the bowl.
- Gently toss all ingredients until well combined and evenly coated with the dressing.
- Refrigerate the potato salad for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature, garnished with additional dill if desired.
Notes
For extra crunch, add chopped celery or serve with a sprinkle of toasted sunflower seeds on top.