Greek Yogurt Potato Salad with Cucumbers
Greek Yogurt Potato Salad with Cucumbers offers a refreshing twist on the classic potato salad. Tender Yukon Gold potatoes blend perfectly with crunchy English cucumbers in a creamy Greek yogurt dressing, creating a light yet satisfying dish. Packed with protein and probiotics, this vibrant salad is ideal for summer barbecues, picnics, or as a healthy side. Impress your guests while keeping it simple—serve chilled for the ultimate taste experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, diced
- 1 cup English cucumber, diced
- 1 cup plain full-fat Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Boil the diced Yukon Gold potatoes in salted water until fork-tender (about 10-15 minutes). Drain and let cool completely.
- While the potatoes are cooling, chop the English cucumber and fresh dill.
- In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
- Once cooled, fold the potatoes into the yogurt mixture along with diced cucumbers and dill.
- Serve immediately or chill in the refrigerator for at least an hour to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg