Refreshing Greek Yogurt Potato Salad with Cucumbers Recipe

When summer rolls around, and the sun shines brighter than my neighbor’s new convertible, nothing screams “picnic perfection” more than Greek yogurt potato salad with cucumbers. Imagine creamy, tangy yogurt hugging tender potatoes while cool cucumbers dance in a medley of flavors. chicken pitas with tzatziki This dish isn’t just a side; it’s a celebration of summer on a plate, ideal for barbecues, potlucks, or just because your refrigerator is full of potatoes begging for attention. Thai inspired chicken salad. For more inspiration, check out this creamy mashed potatoes recipe recipe.

Growing up, my family had an unspoken rule: if there was a gathering, my mom’s potato salad was mandatory. I remember one particularly hot day when she whipped up this Greek yogurt potato salad with cucumbers. gnocchi with basil pesto It was met with such enthusiasm that we nearly started a conga line in the kitchen. The freshness of the cucumbers paired with the creamy dressing made everyone forget about the sweltering heat outside.

Nothing warms my heart more than when friends dig into this dish and ask for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Use waxy varieties like Yukon Gold for creaminess and better texture after boiling.

• Greek Yogurt: Opt for plain Greek yogurt to add creaminess without the extra calories from mayonnaise.

• Cucumbers: Choose fresh, crisp cucumbers; English cucumbers work well as they have fewer seeds.

• Red Onion: A small amount adds a zesty crunch; soak it in water first if too pungent.

• Dill: Fresh dill brings a bright flavor that enhances the salad’s freshness—don’t skip it!

• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors and balances the creaminess.

• Salt and Pepper: Essential seasonings to elevate all the flavors in this delightful dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Potatoes: Start by washing about two pounds of potatoes thoroughly. Cut them into bite-sized pieces for even cooking. Place them in a large pot filled with cold water and salt; bring to a boil.

Cook Until Tender: Boil the potatoes until fork-tender—roughly 10-15 minutes—then drain them well. Allow them to cool slightly before mixing into your salad.

Create Your Dressing: In a separate bowl, combine one cup of Greek yogurt with juice from one lemon, chopped dill, salt, and pepper. spicy peanut tofu bowl Whisk until smooth and creamy; taste to adjust seasoning.

Add Cucumbers and Onions: Dice about one cup of cucumbers and half a red onion finely; fold them gently into the cooled potatoes.

Combine Everything Together: Pour the dressing over your potato mix and toss gently until everything is evenly coated. Be careful not to mash those lovely potatoes!

Chill Before Serving: Cover your Greek yogurt potato salad with cucumbers and refrigerate for at least an hour before serving. This allows all those fabulous flavors to meld together beautifully.

Now you’re ready to serve this refreshing dish at your next summer gathering—or just enjoy it solo while binge-watching your favorite show!

Perfecting the Cooking Process

Start by boiling the potatoes until tender, about 10-15 minutes. While they cool, mix the yogurt dressing. This way, your flavors meld perfectly while saving time.

Add Your Touch

Feel free to customize this salad! Add herbs like dill or parsley, or toss in some cherry tomatoes for extra color and flavor.

Storing & Reheating

Store your Greek Yogurt Potato Salad in an airtight container in the fridge for up to three days. No reheating required; it’s fantastic cold!

The first time I made this salad, my friends couldn’t stop raving about it—especially when they found out how easy it was to prepare!

FAQ

Can I use regular yogurt instead of Greek yogurt?

Absolutely! Regular yogurt will give a different texture but still taste great.

How long can I store Greek Yogurt Potato Salad with Cucumbers?

You can keep it in the fridge for up to three days without losing quality.

What other vegetables work well in this salad?

Bell peppers and red onions add colorful crunch and enhance the flavor profile beautifully.

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Greek Yogurt Potato Salad with Cucumbers

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• Author: Anastasia Chen
• Total Time: 30 minutes
• Yield: Approximately 6 servings 1x

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Description

Experience the refreshing flavor of summer with this Greek yogurt potato salad featuring crisp cucumbers. This creamy, tangy dish is a perfect side for barbecues or picnics, transforming simple ingredients into a delightful celebration of taste. Its vibrant colors and textures make it visually appealing, while its easy preparation ensures it’s a hit at any gathering.

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Ingredients

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• 2 lbs Yukon Gold potatoes
• 1 cup plain Greek yogurt
• 1 cup diced English cucumbers
• ½ small red onion, finely diced
• 2 tbsp fresh dill, chopped
• Juice of 1 lemon
• Salt and pepper to taste

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Instructions

1. Wash and cut the potatoes into bite-sized pieces. Place in a pot with cold water and salt; bring to a boil.
2. Boil potatoes until fork-tender (10-15 minutes). Drain and let cool slightly.
3. In a bowl, whisk together Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
4. Fold cooled potatoes, diced cucumbers, and red onion into the dressing gently.
5. Chill in the refrigerator for at least an hour before serving to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 215
• Sugar: 3g
• Sodium: 220mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 5mg