Greek Yogurt Potato Salad with Cucumbers
This Greek Yogurt Potato Salad with Cucumbers is a creamy, refreshing twist on a classic side dish, combining tender potatoes with crisp cucumbers and a tangy yogurt dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Greek
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup Greek yogurt
- 1 large cucumber, peeled and diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 green onions, thinly sliced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, reduce heat, and simmer until tender, about 12-15 minutes. Drain and let cool slightly.
- In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth.
- Once potatoes are warm but not hot, add them to the yogurt dressing and gently toss to coat.
- Fold in diced cucumbers, green onions, and fresh dill until well combined.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Adjust seasoning with additional salt and pepper if needed and serve chilled.
Notes
For an extra creamy texture, add a small amount of mayonnaise or use full-fat Greek yogurt. This salad pairs wonderfully with grilled meats or as a light summer side.