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
Scale
- 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.