Okay, brace yourself because I just stumbled on the ultimate game plan for potato salad: Greek Yogurt Potato Salad with Cucumbers. Trust me, the first bite was a flavor bomb explosion—tangy, creamy, with that crisp crunch from fresh cucumber slices that hits just right. It’s not your typical mayo-slathered side; this herbed potato salad subtly sings with Mediterranean vibes, making it a healthy potato salad alternative that doesn’t skimp on the yum.
I remember scrolling through my feed and seeing this bright, fresh bowl of Greek Yogurt Potato Salad with Cucumbers pop up. The creamy Greek yogurt dressing looked so luscious but not heavy, and the crispness of those fresh cucumber slices perfectly balanced the tender potatoes. I was hooked and had to make it myself. Now, I’m obsessed with how the flavors come together: that cool, tangy dressing mingling with earthy potatoes and the refreshing snap of cucumbers. It’s the kind of salad you want by your side all summer long or anytime you’re craving something light but satisfying.
Honestly, this Greek Yogurt Potato Salad with Cucumbers feels like the comfort food twist your taste buds have been waiting for. It’s fresh, herby, zesty, and each bite feels like a mini celebration. I’m calling all fellow foodies to dive in and give this Mediterranean potato salad recipe a go—it’ll shake up your side dish game for sure.
What You Need
Let’s talk ingredients to nail this Greek Yogurt Potato Salad with Cucumbers. Grab:
- 3 pounds Yukon gold potatoes, scrubbed and cubed (splurge on quality potatoes for the best texture)
- 1 ½ cups Greek yogurt, full fat is where the creamy Greek yogurt dressing magic happens
- 1 large cucumber, peeled and thinly sliced (fresh cucumber slices make all the difference)
- 2 tablespoons fresh dill, chopped (the herby punch in this salad is non-negotiable)
- 1 tablespoon fresh lemon juice (adds that zing to brighten the whole dish)
- 2 cloves garlic, minced (because umami and depth matter)
- ¼ cup red onion, finely diced (for a subtle sharpness)
- 2 tablespoons olive oil (grab from the international aisle for a rich, fruity flavor)
- Salt and black pepper, to taste
- Optional: 1 tablespoon capers for a briny twist
These ingredients make this Greek Yogurt Potato Salad with Cucumbers absolutely crave-worthy! I usually go heavy on the fresh dill and lemon juice because they really wake up the potatoes. If you want to boost flavor, swapping the red onion for thinly sliced scallions gives a milder, sweeter edge. For the freshest potatoes, buy from your local farmer’s market and cook them just until fork-tender—overcooking will turn this Greek Yogurt Potato Salad with Cucumbers mushy. Keep your cucumbers crisp by slicing them just before tossing and store any extra in ice water if prepping early.
I love how this combo keeps things light, fresh, and packs a healthy punch compared to standard mayo-drenched potato salads. For more ideas on swapping mayo out of your potato salad routine, check out this Mayo alternative for potato salad: Tzatziki.
How to Make It
Here’s the step-by-step to get your kitchen smelling like you just stepped into a Mediterranean market while whipping up this Greek Yogurt Potato Salad with Cucumbers.
- Boil the potatoes: Start by placing your cubed Yukon gold potatoes in cold salted water. Bring to a boil, then simmer for about 12-15 minutes until tender but not falling apart. Your potatoes should feel fork-tender and slightly firm.
- Drain and cool: Drain the potatoes and spread them out on a baking sheet to cool and avoid steam making the salad watery. Pro tip: tossing them with a bit of olive oil here prevents sticking and adds flavor early on.
- Prep the creamy Greek yogurt dressing: While potatoes cool, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a bowl until smooth and glossy. This dressing smells amazing and will coat your salad perfectly.
- Slice the cucumbers and herbs: Thin fresh cucumber slices and finely chop your dill. The cucumbers’ crunch and dill’s herbal notes bring the salad to life.
- Combine everything: Gently fold the potatoes, fresh cucumber slices, red onion, capers (if using), and creamy Greek yogurt dressing. Taste and add extra salt or lemon juice if needed. Your Greek Yogurt Potato Salad with Cucumbers should look creamy with pops of green and white—and smell irresistibly fresh.
- Chill for flavor: Pop the salad in the fridge for at least an hour to let the flavors mingle. The coolness tightens the flavors and refreshes the cucumbers’ snap.
This Greek Yogurt Potato Salad with Cucumbers comes together in about 30-40 minutes, so it’s perfect for casual weekend meal prep or last-minute entertaining. Your kitchen will smell like fresh herbs and lemony goodness, promising a bowl you’ll want to dive into immediately.
If you want to save time, you can use pre-cooked potatoes from the store, but fresh potatoes really elevate this dish’s texture. Taken a cue from a fellow foodie, I also tried making a batch with sweet potatoes for a twist—super delicious and colorful!
For a shortcut dressing idea, check out Healthy No Mayo Potato Salad with Greek Yogurt Dressing to see how to keep that bright, creamy vibe.
Serving This Up
This Greek Yogurt Potato Salad with Cucumbers is versatile like no other! I love serving it chilled alongside grilled meats or fish for a fresh contrast. It pairs like a dream with juicy garlic butter beef bites or alongside a light Zucchini Fritter Stack with Yogurt Sauce. Perfect for summer barbecues, potlucks, or a picnic basket, this salad gets rave reviews every time.
For a crowd-pleasing plate, scoop it into a rustic bowl and top with a sprinkle of fresh dill and a few extra cucumber slices for that ‘wow’ factor on the gram. Serve this Greek Yogurt Potato Salad with Cucumbers at your next gathering and watch it disappear fast—trust me on this one.
Leftovers turn dreams into reality too. Try tossing warmed-up or room-temp salad into a wrap with some greens or dollop over roasted chicken for an instant flavor boost. Seasonal twist? Add cherry tomatoes or olives in late summer for a Mediterranean potato salad recipe that feels even fresher.
This Greek Yogurt Potato Salad with Cucumbers also makes a welcome guest on a light lunch table or as a side to a chicken salad recipe like this refreshing Chicken Salad Chick Grape Salad. It balances heavier dishes without weighing you down.
Your Questions Answered
Got questions? I got you. Here’s a quick FAQ from my own experiments and fellow food lovers about Greek Yogurt Potato Salad with Cucumbers.
- How do I make it extra flavorful?
Add more fresh herbs like parsley or mint. Also, a splash of apple cider vinegar or extra lemon juice amps up brightness without losing creamy balance. - Can I meal prep this Greek Yogurt Potato Salad with Cucumbers?
You absolutely can! Prep the potatoes a day ahead, keep cucumbers separate to avoid sogginess, then toss just before serving. - What’s the best way to store leftovers?
Keep leftover salad in an airtight container in the fridge for up to 3 days. Cucumbers might soften a bit but still taste fresh and creamy. - Can I swap the cucumbers for something else?
Try radishes for a peppery crunch or thinly sliced celery for added texture—both great for a healthy potato salad alternative. - Is this salad good served warm?
It’s best chilled to enjoy the creamy Greek yogurt dressing and crisp cucumbers. Warm versions lose that fresh zip. - Can I use low-fat Greek yogurt?
Yes, but full-fat sets a creamier, richer tone that’s key to this salad’s indulgent feel. - What’s a good mayo alternative for potato salad?
Greek yogurt is a stellar substitute! For another twist and extra flavor, check this Mayo alternative for potato salad: Tzatziki recipe.
Experimenting with adjustments is part of the fun. One foodie I chatted with even adds capers for that briny burst which I now include every time.
Learn more tips and see what others are cooking up in communities like Papa Zuzu’s replacement for tomato/cucumber salad for fresh ideas!
Final Bites
Why does this Greek Yogurt Potato Salad with Cucumbers need a spot in your recipe rotation? Because it’s that healthy potato salad alternative that tastes anything but ‘healthy’ in a boring way. Bold flavors, luscious creamy Greek yogurt dressing, and the crunch of fresh cucumber slices create a bowl of happiness.
My Foodie Tips:
- Prep potatoes perfectly: Cook just until tender but firm—avoiding mushy potatoes is key.
- Balance your herbs: Don’t hold back on dill or fresh lemon juice; they bring this salad to life.
- Chill thoroughly: Letting the flavors mingle in the fridge for at least an hour makes all the difference.
Try variations like adding smoked paprika for a smoky Mediterranean potato salad recipe, swapping cucumbers for crunchy celery, or incorporating chopped olives for extra brininess. The version with capers and extra lemon juice gets the most love from my crew.
Customize this salad based on what you crave or what’s fresh that day—seriously, flexibility rocks in good food. I’m so pumped for you to try this Greek Yogurt Potato Salad with Cucumbers. It’s fresh, creamy, healthy palate party waiting for you.
If you love this Greek Yogurt Potato Salad with Cucumbers, you need to try the garlic butter beef bites served with creamy mashed potatoes next, or something lighter like that zucchini fritter stack with yogurt sauce. Dive into those flavor-packed dishes and keep the good vibes (and good eats) flowing!
Happy cooking, fellow foodies! Your taste buds are in for a treat with this Greek Yogurt Potato Salad with Cucumbers.
Greek Yogurt Potato Salad with Cucumbers
A refreshing and creamy Greek Yogurt Potato Salad with crunchy cucumbers, perfect for a healthy twist on a classic summer side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Boiled
- Cuisine: Greek
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup Greek yogurt (plain, full-fat)
- 1 medium cucumber, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Place the halved baby potatoes in a large pot of salted water and bring to a boil. Cook for 12–15 minutes until tender but firm. Drain and let cool.
- In a large bowl, combine Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper. Mix well to create the dressing.
- Add the cooled potatoes, diced cucumbers, red onion, and chopped dill to the bowl. Gently toss everything together until evenly coated with the dressing.
- Adjust seasoning with additional salt and pepper if needed. Refrigerate for at least 1 hour to allow flavors to meld before serving.
- Serve chilled or at room temperature as a light and flavorful side dish.
Notes
For extra crunch and flavor, sprinkle toasted pine nuts or chopped walnuts on top before serving.