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.
Ingredients
Scale
- 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
Instructions
- Wash and cut the potatoes into bite-sized pieces. Place in a pot with cold water and salt; bring to a boil.
- Boil potatoes until fork-tender (10-15 minutes). Drain and let cool slightly.
- In a bowl, whisk together Greek yogurt, lemon juice, dill, salt, and pepper until smooth.
- Fold cooled potatoes, diced cucumbers, and red onion into the dressing gently.
- 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