Name: Greek Yogurt Potato Salad with Cucumbers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

Greek Yogurt Potato Salad with Cucumbers

Print Recipe

A refreshing and healthy twist on traditional potato salad, featuring creamy Greek yogurt and crisp cucumbers for a light, tangy flavor.

Author: Juliette
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Dinner
Method: No-Cook
Cuisine: Greek

Ingredients

Scale

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

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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.

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