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Greek Yogurt Potato Salad with Cucumbers

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This refreshing Greek Yogurt Potato Salad with Cucumbers is a healthy twist on a classic favorite, combining creamy yogurt dressing with crisp cucumbers and tender potatoes for a light and flavorful side dish.

Ingredients

Scale
  • 2 pounds Yukon gold potatoes, peeled and cut into chunks
  • 1 cup plain Greek yogurt
  • 1 medium cucumber, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 2 scallions, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium heat and simmer until tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool to room temperature.
  3. In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, minced garlic, olive oil, salt, and pepper until smooth.
  4. Add the cooled potatoes, sliced cucumbers, fresh dill, and scallions to the dressing. Gently toss to combine.
  5. Adjust seasoning with additional salt and pepper if needed.
  6. Chill the potato salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Notes

For extra crunch and flavor, try adding some chopped celery or toasted walnuts before serving.

Find it online: https://foodlifelove.com/greek-yogurt-potato-salad-with-cucumbers/