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Greek Yogurt Potato Salad with Cucumbers

Freshly Prepared Greek Yogurt Potato Salad with Cucumbers
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This Greek Yogurt Potato Salad with Cucumbers offers a refreshing and creamy twist on a classic, combining tender potatoes with crisp cucumbers and a tangy yogurt dressing.

Ingredients

Scale
  • 2 pounds baby potatoes, halved
  • 1 cup plain Greek yogurt
  • 1 medium cucumber, thinly sliced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt and freshly ground 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 slightly.
  2. In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper.
  3. Add the cooled potatoes, sliced cucumber, red onion, and fresh dill to the yogurt dressing. Gently toss until everything is evenly coated.
  4. Adjust seasoning with additional salt and pepper if needed.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

For extra crunch, sprinkle toasted walnuts or chopped celery on top before serving. This salad pairs well with grilled meats or as a light lunch.

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