Greek Yogurt Potato Salad with Cucumbers
A creamy and refreshing potato salad made with Greek yogurt and crisp cucumbers, perfect for a healthy and flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 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 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Place the halved potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15 minutes.
- Drain potatoes and let them cool to room temperature.
- In a large bowl, combine Greek yogurt, lemon juice, olive oil, dill, red onion, salt, and pepper. Mix well.
- Add the cooled potatoes and diced cucumber to the bowl and gently toss until everything is evenly coated.
- Adjust seasoning as needed and refrigerate for at least 30 minutes before serving for best flavor.
Notes
For an extra crunch, add some toasted walnuts or sprinkle paprika on top before serving.