Delicious Greek Yogurt Potato Salad with Cucumbers for Fresh Flavor

I still remember the first time I made this Greek Yogurt Potato Salad with Cucumbers. It was a spontaneous weekend cooking experiment when I was craving something fresh but satisfying. I had a few cooked potatoes sitting in the fridge and happened to grab some Greek yogurt and cucumbers. That mix turned into a bright, tangy, and creamy salad that felt light but so indulgent at the same time. From that day on, it became a staple in my kitchen rotation, especially when I wanted a healthy potato salad that didn’t feel heavy. Honestly, this Greek Yogurt Potato Salad with Cucumbers is everything I hope for on the table: fresh flavors, easy prep, and a crowd-pleasing vibe.

What makes this dish special for me is how it blends the cooling crunch of cucumbers with the creamy, tangy yogurt dressing. It reminds me a bit of a Greek cucumber salad but pumped up with potatoes for more comfort and heft. The creamy cucumber dressing in this potato salad recipe is a perfect balance between indulgence and wellness, which fits so well into my love for everyday awesome food – dishes that treat your taste buds without the guilt.

This Greek Yogurt Potato Salad with Cucumbers brings pure joy because it’s approachable and forgiving. You can swap in different herbs, toss in extra veggies, or use new seasonings and it’ll still feel like a home run. It’s the kind of easy swap recipe I circle back to when I want something quick, healthy, and totally satisfying. Friends, I am so excited for you to try this Greek Yogurt Potato Salad with Cucumbers next time you need a fresh take on potato salad recipes—trust me, it’s a keeper!

Out of Greek yogurt? No worries! You can find great full-fat or creamy Greek yogurt at any regular grocery store, often up near the specialty dairy shelves. If you want an extra lush dressing, adding a bit of mayonnaise keeps this Greek Yogurt Potato Salad with Cucumbers irresistibly creamy—totally optional but a nice quick prep hack.

Budget tip: Potatoes and cucumbers are wallet-friendly staples, and Greek yogurt often comes in big tubs that keep well. This salad is wallet-kind because it uses few, simple ingredients yet tastes far more sophisticated than it looks.

Quick prep tip: Boil potatoes until just tender, so they hold their shape. While they cook, slice the cucumbers thin and chop herbs. Store leftovers in an airtight container in the fridge for up to 3 days—the flavors actually deepen overnight!

Here’s my secret little upgrade: I always add a bit of freshly cracked black pepper and a touch of lemon zest for a zing that wakes up the whole salad. It’s these small touches that make this Greek Yogurt Potato Salad with Cucumbers pop every time.

Start to finish, this Greek Yogurt Potato Salad with Cucumbers comes together in about 40 minutes, with a good chunk being cook and chill time. While the potatoes boil, you can get your herbs prepped, and the yogurt dressing whipped up—talk about handy multitasking. Your kitchen is about to smell incredible when this salad is ready, especially that garlic-lemon-herb combo.

If your salad looks a little wet after chilling, it’s totally fine—just give it a gentle stir before serving. And yes, I’ve learned to be patient with this recipe. Giving it a good chill makes all the difference for the creamy cucumber dressing to shine.

Letting the potatoes cool properly and folding gently keeps this yogurt dressing potato salad super creamy and just perfect—not watery or bland. I’ve found shortcuts like using leftover boiled potatoes work brilliantly, especially for quick weeknight dinners or unexpected guests.

This Greek Yogurt Potato Salad with Cucumbers truly shines when you serve it alongside grilled meats like chicken or lamb—especially during warmer months. The cool, creamy contrast pairs perfectly with smoky, charred flavors.

On the weekends, I love serving it at casual family get-togethers or picnics. It’s always a hit and cuts through heavier mains beautifully, making the whole meal feel lighter and brighter. You can also tuck in this salad as a side for easy weeknight meals along with some quick sautéed greens or fresh bread.

Presentation tip: Toss extra fresh dill and some thin cucumber ribbons on top for a restaurant-worthy look that’s easy to pull off. My people are obsessed when I serve this up with a little sprinkle of feta cheese on top, which adds a nice salty punch that complements the creamy cucumber dressing in the potato salad.

Leftover idea: Turn it into a vibrant sandwich filling the next day. Scoop it onto some whole-grain bread with crunchy lettuce for a healthy twist on a lunch classic.

Seasonal twist I adore: Add chopped fresh mint in summer or a little roasted garlic and smoked paprika in fall. These small tweaks keep this Greek Yogurt Potato Salad with Cucumbers feeling fresh and exciting year-round.

This salad’s versatility is part of why it’s become a crowd-pleaser in my circle. Its cool, creamy cucumber goodness and light yogurt dressing make it a refreshing take on traditional potato salad recipes.

Absolutely! You can boil and cool your potatoes a day in advance, even chop your cucumbers early. I usually mix the yogurt dressing fresh to keep it tasting bright, but if you’re in a pinch, it can be made ahead and stored separately. Just toss everything together right before serving for the best texture.

If you can’t find Greek yogurt, plain regular yogurt works, but drain it slightly through a cheesecloth or fine sieve to get a thicker texture. People also recommend Mayo alternative for potato salad: Tzatziki to capture that creamy Greek vibe.

Scaling this recipe is a breeze: just keep the ratios pretty much the same. For fewer people, halve the ingredients; for larger groups, double up. It’s a perfect recipe to batch out for gatherings!

Yes! I’ve tossed in chopped radishes, snap peas, or bell pepper before—and it adds a nice crunch and variety. Just keep the flavors balanced so the creamy cucumber dressing still shines.

Yes! Compared to traditional potato salads loaded with mayo, this uses Greek yogurt for a lighter, protein-packed creamy dressing. It fits beautifully into a healthy potato salad rotation.

Store your Greek Yogurt Potato Salad with Cucumbers in an airtight container in the fridge. It keeps well for 2-3 days. I find this salad tastes even better the next day as the flavors meld.

I love variations that mix in feta or olives to lean fully into the Greek salad vibe. If you like, check out this Creamy Greek Potato Salad for inspiration. For more cucumber and potato salad hybrids, the Greek Cucumber Dill Potato Salad on FIXED on FRESH is another must-try.

This Greek Yogurt Potato Salad with Cucumbers has a special spot in my foodie heart because it brings balance to any meal—fresh and creamy, tangy and satisfying. It’s a dish that feels like a little celebration of simple, everyday awesome food.

My top Greek Yogurt Potato Salad with Cucumbers tips:
1. Let potatoes cool before mixing to keep dressing creamy.
2. Add fresh herbs generously—they bring life to every bite.
3. Don’t skip the lemon juice; that brightness pulls everything together.

Variations I’ve loved include adding crumbled feta and kalamata olives, mixing in fresh mint and parsley for extra green freshness, or swapping out dill for tarragon for a subtle twist. The classic with dill and cucumber is the one that gets requested most at my table, though!

I hope you make this Greek Yogurt Potato Salad with Cucumbers your own. It’s forgiving, fresh, and easy to love. Whether you’re serving it at a party or just adding a new side to dinner, I’m sure you’ll find it brings that satisfying home-cooked joy we all crave.

For more foodie love like this, check out my garlic butter beef bites with creamy mashed potatoes or the eggcentric lentils with poached egg and yogurt. And don’t forget dessert—cookie dough frozen yogurt bites make a perfect cool finish.