I remember the moment this Greek Yogurt Potato Salad with Cucumbers became a staple in my kitchen. It was at a family picnic last summer when a friend brought a bowl that was unlike any potato salad I’d ever tasted—light, creamy, and refreshingly tangy with the crisp bite of cucumbers. That bite felt like a little burst of sunshine on a warm day. From that day forward, I started making my own version, tweaking it gently until it fit perfectly with my baking and cooking style.
This Greek Yogurt Potato Salad with Cucumbers fits effortlessly into my meals because it balances comfort and health. It’s creamy but not heavy, making it a refreshing change from the usual mayo-laden salads. I love that it brings something special to the table without extra fuss. The cucumber potato salad recipe feels fresh and light, which makes it ideal for summer gatherings or anytime I want something satisfying that won’t weigh me down.
What brings me joy about this Greek Yogurt Potato Salad with Cucumbers is how simple it is to whip up and how much everyone enjoys it. Whenever I bring it to potlucks or family dinners, it’s the dish that disappears fast. It’s especially rewarding to watch friends discover a healthy potato salad dressing option they truly love. I hope by sharing this recipe, you’ll find that same comfort and delight in your kitchen. Let’s get baking, friends—this Greek Yogurt Potato Salad with Cucumbers is easier than you think and makes every meal a little brighter.
What You’ll Need for This Greek Yogurt Potato Salad with Cucumbers:
Here’s a list of ingredients for this Greek Yogurt Potato Salad with Cucumbers that keeps things easy but flavorful:
- 1.5 pounds small potatoes, like baby red or Yukon gold, washed well
- 1 cup Greek yogurt (full-fat for creamier texture or low-fat for a lighter salad)
- 1 medium cucumber, peeled and diced (remove seeds if preferred)
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill if fresh isn’t on hand)
- 1 tablespoon lemon juice (freshly squeezed adds brightness)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- 1/4 cup red onion, finely chopped (optional, but adds a nice zing)
- 1 teaspoon mustard (Dijon or yellow—both work well)
Don’t have fresh dill? Dried works beautifully in this Greek Yogurt Potato Salad with Cucumbers, just use a bit less since dried herbs can be more potent. Greek yogurt is the key to that creamy potato salad with Greek yogurt texture, and you can find it in most grocery stores near sour cream or regular yogurt.
If you’re looking to keep this recipe budget-friendly, potatoes and Greek yogurt are affordable staples, and a little fresh cucumber goes a long way for crunch and freshness. I like to peel my cucumbers lightly but leave some skin for color and texture. For quick prep, I boil the potatoes whole if they’re small—they cook faster, and peeling afterward is a breeze.
To keep your ingredients fresh, store potatoes in a cool, dark place, and refrigerate cucumbers and Greek yogurt separately. I always add a bit extra lemon juice at the end—it perks up the flavors just right. This Greek Yogurt Potato Salad with Cucumbers relies on simple, honest ingredients because great baking and cooking should be easy to start and delightful every time.
How to Make This Greek Yogurt Potato Salad with Cucumbers:
Ready to make this delightful Greek Yogurt Potato Salad with Cucumbers? Let’s bake this together step by step, with some gentle hands and plenty of love.
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Boil until tender when pierced with a fork, about 15-20 minutes depending on potato size. From start to finish, this Greek Yogurt Potato Salad with Cucumbers takes about 40 minutes including prep. While the potatoes cook, you can prepare the creamy dressing.
- Prepare the dressing: In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, mustard, olive oil, salt, and pepper. This healthy potato salad dressing is the heart of the salad, giving it a creamy, tangy backdrop. If your Greek Yogurt Potato Salad with Cucumbers looks too thick, add a teaspoon or two of water or lemon juice for desired creaminess.
- Chill the dressing: Pop the dressing in the fridge while the potatoes finish cooking. This keeps those fresh flavors vibrant and helps the salad stay light.
- Prepare cucumbers and onions: Dice the cucumber and finely chop the onion. These add a crisp, refreshing bite to this Greek style potato salad. If you want a milder flavor, soak the onions in cold water for 10 minutes before draining.
- Drain and cool potatoes: Once cooked, drain the potatoes and rinse with cold water to cool quickly. If your potatoes look like this, with the skins intact and tender inside, you’re on track. Once cool enough to handle, chop them into bite-size pieces. Leaving the skins on adds extra texture and nutrients.
- Combine everything: Gently fold the potatoes, cucumbers, onions, and fresh dill into the Greek yogurt dressing. This is the step where a gentle hand makes all the difference with your Greek Yogurt Potato Salad with Cucumbers. Take your time to mix without mashing the potatoes.
- Final chill: Let the salad sit in the fridge for at least 30 minutes before serving so the flavors can marry beautifully.
Here’s a quick baking tip: if you’re pressed for time, you can boil the potatoes the day before. Keep them refrigerated and mix the salad fresh when ready. Your kitchen will smell heavenly when the garlic melds with lemon and fresh dill in this Greek Yogurt Potato Salad with Cucumbers.
For a little extra twist, try tossing in some chopped Kalamata olives, inspired by gorgeous recipes like the Tzatziki Potato Salad – The Kitchen Prep Blog. That touch gives the salad a briny punch that I adore.
Serving Your Greek Yogurt Potato Salad with Cucumbers:
I love serving this Greek Yogurt Potato Salad with Cucumbers alongside grilled meats or fresh seafood for a light, satisfying meal. Its creamy potato salad with Greek yogurt texture pairs beautifully with tangy or smoky flavors. A recent favorite combo was alongside my Garlic Butter Beef Bites with Creamy Mashed Potatoes —the freshness of the salad cut through the richness perfectly.
This salad is ideal for picnics, potlucks, or casual family dinners. Its fresh and creamy vibe makes it a refreshing cucumber salad with potatoes that feels right at home during warmer months but also adds brightness to winter meals.
For a pretty presentation, sprinkle a little extra dill on top, or add thin cucumber ribbons for a simple decoration. Leftovers taste fantastic too—I’ve found that chilling it overnight really deepens the flavors. It also makes a great filling for wraps or as a side in sandwiches.
A seasonal twist I adore is adding cherry tomatoes or radishes when they’re in season for extra color and crunch. This Greek Yogurt Potato Salad with Cucumbers has been a crowd-pleaser at every gathering, and friends always ask for the recipe. If you enjoy this, you might love my refreshing Zucchini Fritter Stack with Yogurt Sauce—another hit with that creamy, tangy yogurt contrast.
Common Questions About This Greek Yogurt Potato Salad with Cucumbers:
Can I make this Greek Yogurt Potato Salad with Cucumbers ahead of time?
Absolutely! This salad actually tastes better after resting in the fridge for a few hours or overnight. Just keep it covered and stir gently before serving.
What’s a good substitute for Greek yogurt in this recipe?
If you want a creamy potato salad with Greek yogurt flavor but can’t find Greek yogurt, plain yogurt strained through a cheesecloth works well too. For a mayo alternative inspired by this Tzatziki Mayo Alternative, you can experiment with Greek yogurt mixed with a little olive oil.
Can I use other types of potatoes?
Yes! I recommend waxy potatoes like red or Yukon gold because they hold their shape well during mixing. Russets can get mushy but will still work if you’re gentle.
How do I adjust this Greek Yogurt Potato Salad with Cucumbers for larger crowds?
Simply double or triple the ingredients, but be sure to mix in a large enough bowl to keep the potatoes from getting mashed. You might even want to add ingredients like olives or capers for extra punch.
Can I add other veggies or herbs?
Definitely! Chopped scallions, fresh parsley, or even a little mint are lovely additions. Some recipes like the one on Kitchen Treaty include olives, which bring an authentic Greek style potato salad vibe.
How long does this potato salad keep?
Stored in an airtight container in the fridge, it will last 3-4 days. The cucumbers remain crisp if peeled and seeds removed for less moisture.
Can I serve this warm or should it always be chilled?
While best served chilled, you can enjoy this salad slightly warm if you want a softer texture. Personally, I prefer it cool to enjoy that refreshing cucumber crunch.
Final Thoughts on This Greek Yogurt Potato Salad with Cucumbers:
This Greek Yogurt Potato Salad with Cucumbers holds a special place in my recipe collection because it feels like a little bite of Greece brought into my home kitchen. It’s reliable, simple, and always well-received—three qualities I treasure. You get the creaminess of Greek yogurt combined with the crisp coolness of cucumbers wrapped in fresh herbs. It’s that balance which keeps me coming back to this salad again and again.
My Top Tips for This Greek Yogurt Potato Salad with Cucumbers:
- Use waxy potatoes to keep the salad nice and chunky.
- Let the salad chill well before serving for the best flavor.
- Don’t skip the fresh dill—it’s the key flavor that makes it Greek style potato salad.
I also love switching things up with a few variations: adding kalamata olives, a sprinkle of feta cheese for bold flavor, or mixing in some chopped fresh mint for extra freshness. The version that gets requested most often at my gatherings includes garlic and lemon juice for that little zing—it’s always a crowd-pleaser.
I really encourage you to make this recipe your own. Try out different fresh herbs or maybe a splash of vinegar for a tangier dressing. The best part about this Greek Yogurt Potato Salad with Cucumbers is how flexible it is and how easily it fits into your kitchen routine.
I hope you love making and sharing this recipe as much as I do. It’s one of those simple joys that reminds me why I enjoy baking and cooking so much—creating something delicious, approachable, and made with care.
If you want more inspiration, be sure to check out my other recipes like Valentine Treats Greek Yogurt Bowl for a sweet yogurt-based treat or revisit the savory with the garlic butter beef bites and mashed potatoes I mentioned earlier.
Enjoy every bite of your Greek Yogurt Potato Salad with Cucumbers, friends! Happy baking!
Greek Yogurt Potato Salad with Cucumbers
A refreshing and healthy twist on classic potato salad featuring creamy Greek yogurt and crisp cucumbers, perfect for a light summer side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
- 1.5 pounds baby potatoes, halved
- 1 cup plain Greek yogurt
- 1 large cucumber, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- In a large bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper.
- Add the warm potatoes to the dressing and gently toss to coat.
- Fold in the diced cucumbers, red onion, and fresh dill.
- Adjust seasoning with additional salt and pepper as needed.
- Chill in the refrigerator for at least 1 hour before serving for best flavor.
Notes
For added crunch, sprinkle toasted walnuts or pine nuts on top before serving.