I still remember the first time I made this Greek Yogurt Potato Salad with Cucumbers. It was a hot summer afternoon, and I wanted a side dish that felt fresh but also packed some good nutrition for my busy crew. Traditional potato salads often come heavy with mayo, which I realized wasn’t the best for keeping my family feeling energized. That’s when I stumbled upon this Greek Yogurt Potato Salad with Cucumbers recipe.
I was a little nervous at first—would my kids notice the swap? But the cool cucumber salad bits combined with the creamy potato salad texture from that tangy Greek yogurt salad dressing won them over! It was like a win for both flavor and health. This version kept everyone refreshed, from my husband coming in sweaty from yard work to my kids needing a quick summer side dish after swimming.
It supports family nutrition beautifully by offering probiotics, protein, and tons of vitamin C from the cucumbers. Plus, it’s a perfect summertime’s dose of hydration and gut-friendly goodness in every bite. As a busy mom, finding recipes like this feels like a little victory in the nourishing chaos of dinner prep.
If you’re balancing picky eaters, long days, and the need for simple nutrition, this Greek Yogurt Potato Salad with Cucumbers is a lifesaver. Keep reading, fellow nutrition-seekers, because I’m sharing all my favorite hacks and tips to make this tasty, healthy potato salad dressing shine in your kitchen—no stress, no complicated ingredients, just wholesome goodness!
Ingredients You’ll Need:
- 3 pounds baby potatoes (Yukon gold or red potatoes work beautifully)
- 1 cup plain Greek yogurt (full-fat or 2% for creaminess and probiotics)
- 1 large cucumber, thinly sliced for a cool cucumber salad vibe
- 2 tablespoons fresh dill, chopped (powdered dill is fine if fresh isn’t available)
- 2 tablespoons extra virgin olive oil (for a healthy potato salad dressing base)
- 1 tablespoon apple cider vinegar (gives a nice tang that families love)
- 2 cloves garlic, minced (adds that subtle flavor boost without overpowering)
- 1 teaspoon Dijon mustard (helps the dressing emulsify and adds gentle zest)
- Salt and freshly ground black pepper, to taste
- Optional: chopped scallions or red onion for crunch and color
No worries if you don’t have fresh dill—dried dill adds a lovely touch, and frozen dill will work in a pinch. I’ve also swapped regular cucumbers for English cucumbers for fewer seeds and less bitterness, which my kids prefer. This Greek Yogurt Potato Salad with Cucumbers shines with simple, everyday ingredients that you can find at your regular grocery store or farmer’s market.
If you’re watching your budget, try buying potatoes in bulk or from local farmers. I’ve found that this salad proves nutritious doesn’t mean expensive, and pairing Greek yogurt with simple pantry items beats mayo any day for a healthy potato salad dressing that’s both budget-friendly and nourishing.
For busy mornings or hectic evenings, prepping the potatoes the night before saves time. I peel and chop my garlic ahead too, so when it’s time to cook, the process feels smooth and manageable. This simple ingredient list shows that Greek Yogurt Potato Salad with Cucumbers doesn’t have to be complicated to be downright delicious and nourishing!
Let’s Make it Happen!
- Start by washing your potatoes. No need to peel if you want extra fiber; I usually leave the skin on for that added nutrition boost in my Greek Yogurt Potato Salad with Cucumbers.
- Cut potatoes into bite-size chunks, about 1 inch each. This helps them cook evenly and makes the salad easier for little hands to enjoy.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil. Cooking potatoes takes about 12-15 minutes until fork-tender, but not falling apart.
- While waiting, slice your cucumber thinly and chop dill and garlic. I find this “waiting time” perfect for prepping tomorrow’s school lunches or tidying the kitchen—sanity-saving moments in busy mom life!
- Once potatoes are cooked, drain and let them cool slightly. They should still be warm when you add the dressing, so the flavors meld together nicely.
- In a large bowl, mix Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, garlic, dill, salt, and pepper to create your Greek yogurt salad dressing.
- Add warm potatoes and sliced cucumbers into the bowl with the dressing. Gently fold everything together so the potatoes get coated but don’t break apart.
- Give your Greek Yogurt Potato Salad with Cucumbers a taste and adjust seasoning if needed. Sometimes a little extra salt or vinegar wakes up the flavors beautifully.
- Cover and refrigerate for at least 1 hour before serving—not required, but chilling helps the creamy potato salad flavors come together well.
- Before serving, toss gently again and garnish with extra dill or sliced scallions if you’d like. Your kitchen should smell fresh and nourishing by now!
Don’t worry if your Greek Yogurt Potato Salad with Cucumbers looks a little different from the traditional creamy potato salad. This is a healthy potato salad dressing that tastes lively, light, and keeps your family feeling full and happy without heaviness.
Fun tip: For a little twist, I’ve seen creative versions like the tasty Dill Pickle Greek Yogurt Potato Salad shared at Yay! For Food, which adds a tangy crunch you’ll love. For more simple nutrition ideas for busy families, check out my other favorite comforting soups like my potato soup with crispy bacon bits or Spanish potato soup with chorizo—great for days when you want more warm nutrition on the table.
How We Love to Eat This!
Our go-to way to enjoy Greek Yogurt Potato Salad with Cucumbers is alongside simple grilled chicken or fish—hello, kid-approved protein! It’s also fantastic with crispy baked tofu for veggie-friendly meals. It works as a perfect summer side dish that keeps everyone cool and satisfied without needing much else on the plate.
My kids actually request this salad at picnics, and pairing it with fresh fruit or crunchy raw veggies rounds out the meal with extra color and vitamins. Serving it in colorful bowls and adding a sprinkle of fresh herbs makes even my pickiest eaters curious and excited to dig in.
Leftovers? Oh, they happen every time! I love making a scoop of this salad into sandwich wraps or serving it over mixed greens when I’m short on time. It keeps well in the fridge for 2-3 days, making it great for quick grab-and-go meals.
Seasonal variations are fun too. In summer, I add fresh cherry tomatoes or swap cucumbers for thinly sliced zucchini for a different cool cucumber salad twist. During cooler months, a sprinkle of smoked paprika adds warmth and depth.
Friends and guests often comment on how fresh and satisfying this Greek Yogurt Potato Salad with Cucumbers tastes. If your kids love this wholesome recipe, they’ll go crazy for this Healthy No Mayo Potato Salad with Greek Yogurt Dressing from Not Enough Cinnamon. Its bright, tangy flavors hit just right for those busy nights when you want a dinnertime nutrition win without fuss.
FAQs: Your Questions Answered
- Is this Greek Yogurt Potato Salad with Cucumbers really nutritious enough for growing kids? Absolutely! Greek yogurt provides protein and probiotics essential for digestion while potatoes offer vitamin C and potassium. The cucumbers add hydration and vitamins, making it a well-rounded, easy-to-eat side for all ages.
- What if my picky eater won’t try this healthy Greek Yogurt Potato Salad with Cucumbers? Try serving with their favorite protein or letting them help make it. Sometimes kids embrace foods more when involved. You can also reduce the dill or garlic if those flavors feel strong at first.
- Can I meal prep this Greek Yogurt Potato Salad with Cucumbers for busy weeks ahead? Yes, make it ahead and refrigerate up to 3 days! The flavors actually deepen over time, but keep it covered so it stays fresh. This is a top nutrition hack for busy moms juggling family meals.
- Can I substitute regular yogurt instead of Greek yogurt? You can, but Greek yogurt offers thicker texture and more protein, which makes this creamy potato salad taste richer and keeps hunger at bay longer.
- Can I add other veggies or extras? Totally! Some families like diced bell peppers, celery, or even a touch of crumbled feta. Just keep it simple so it stays a cool cucumber salad style that everyone loves.
- Is this safe for families with dairy sensitivities? If dairy is a concern, coconut or almond-based Greek-style yogurts might work, but expect some flavor changes. Always try ahead to see if your family accepts the switch.
- How do I make sure this stays creamy and not watery? Drain your cucumbers well, and if they seem watery after mixing, a short straining or using thicker Greek yogurt helps keep the healthy potato salad dressing from getting runny.
If you want more ideas, The Kitchn’s Tzatziki Potato Salad Recipe inspired my own take on this refreshing version. For a tangier option, the Dill Pickle Greek Yogurt Potato Salad from Yay! For Food is a great twist.
Final Thoughts:
This Greek Yogurt Potato Salad with Cucumbers fits perfectly into my family’s nutrition goals by offering easy-to-digest protein and hydration in one simple dish. It proves a creamy potato salad doesn’t need mayo to taste wonderful or satisfy hungry tummies.
My Greek Yogurt Potato Salad with Cucumbers Nutrition Hacks
- Using Greek yogurt makes the dressing rich and probiotic-packed without added fats
- Adding fresh cucumbers boosts hydration and vitamin C for immune support
- Swapping mayo for olive oil and apple cider vinegar creates a light, heart-healthy flavor profile
We’ve also enjoyed family-tested versions like adding chopped hard-boiled eggs for extra protein or mixing in a sprinkle of smoked paprika for smoky depth. My kids love the original cucumber-filled version best, but my husband appreciates the heartier egg-added salad. Everyone finds their go-to variation—there’s no wrong way to make this nourishing side!
I encourage you to give this Greek Yogurt Potato Salad with Cucumbers a try your own way. It’s one of those dishes that brings wholesome flavors and simple nutrition together in the busiest kitchen moments. I hope your family enjoys the refreshing taste and energy boost as much as mine does.
For more nourishing chaos solutions, try my Greek Yogurt Zucchini Bread for a sweet snack or check out my comforting Potato Soup with Crispy Bacon Bits and Spanish Potato Soup with Chorizo for hearty meals.
You’ve got this, nutrition-seeker! Dive into this recipe and watch how it becomes a family favorite that fits right into your life with ease and love.
Greek Yogurt Potato Salad with Cucumbers
A refreshing and healthy twist on traditional potato salad, featuring creamy Greek yogurt and crisp cucumbers for a light, tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Greek
Ingredients
- 2 pounds baby potatoes, halved or quartered
- 1 cup plain Greek yogurt
- 1/2 cup diced cucumber, peeled and seeded
- 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
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth.
- Add the cooled potatoes to the bowl along with the diced cucumbers, red onion, and chopped dill.
- Gently toss everything together until the potatoes are evenly coated with the dressing.
- Adjust seasoning with additional salt and pepper if needed.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra crunch and flavor, sprinkle toasted pine nuts or chopped walnuts on top just before serving.