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Greek Yogurt Potato Salad with Cucumbers

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

Ingredients

Scale
  • 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

  1. Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
  2. In a large bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper.
  3. Add the warm potatoes to the dressing and gently toss to coat.
  4. Fold in the diced cucumbers, red onion, and fresh dill.
  5. Adjust seasoning with additional salt and pepper as needed.
  6. 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.

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