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Greek Yogurt Potato Salad with Cucumbers

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A refreshing twist on classic potato salad featuring creamy Greek yogurt and crisp cucumbers for a light, healthy side dish perfect for any occasion.

Ingredients

Scale
  • 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

  1. 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.
  2. In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, salt, and pepper.
  3. Add the cooled potatoes, diced cucumber, red onion, and fresh dill to the bowl.
  4. Gently toss all ingredients until well combined and evenly coated with the dressing.
  5. Refrigerate the potato salad for at least 30 minutes before serving to allow flavors to meld.
  6. 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.

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