This Greek Yogurt Potato Salad with Cucumbers is a fresh, lighter twist on classic potato salad. Creamy Greek yogurt replaces heavy mayo, so each bite tastes tangy and bright. Crisp cucumber and sharp red onion add crunch and a clean, garden-fresh flavor. Fresh dill and lemon lift the salad with herby, citrus notes. It’s easy to make and perfect for picnics, weeknight dinners, or potlucks.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 150 kcal
- Protein: 7 g
- Carbohydrates: 29 g
- Fat: 1 g
- Fiber: 3.5 g
- Sugar: 3.5 g
- Sodium: 220 mg
Why Make This Greek Yogurt Potato Salad with Cucumbers
This salad gives you all the comfort of potato salad without heaviness. The Greek yogurt makes it creamy and tangy while cutting calories. The cucumber adds cool crunch and a fresh scent. It’s bright, satisfying, and keeps well, so you can make it ahead for gatherings. If you like simple, healthy dishes that still feel indulgent, this is a great recipe to keep in rotation.
How to Make Greek Yogurt Potato Salad with Cucumbers
Start by cooking the potatoes until just tender. Let them cool so the yogurt stays thick and creamy. Mix the yogurt with lemon, dill, cucumber, and onion to build fresh flavor, then fold in the potatoes gently so they keep their shape. Chill briefly to let the flavors meld.
Ingredients:
- 2 pounds of potatoes, peeled and cubed
- 1 cup of Greek yogurt
- 1 cucumber, diced
- 1/4 cup of red onion, finely chopped
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
Peel and cube the potatoes into roughly 1-inch pieces so they cook evenly. Dice the cucumber and finely chop the red onion and fresh dill. Measure the Greek yogurt and lemon juice.
Step 2: Mixing
In a large bowl, combine the Greek yogurt, diced cucumber, red onion, chopped dill, lemon juice, salt, and pepper. Stir until the dressing is smooth and well blended. Taste and adjust salt, pepper, or lemon if needed.
Step 3: Cooking
Boil the cubed potatoes in a pot of salted water until tender when pierced with a fork, about 10–15 minutes. Drain the potatoes well and let them cool slightly so the yogurt dressing won’t thin out.
Step 4: Finishing
Add the cooled potatoes to the yogurt mixture and gently stir to combine, taking care not to mash the potatoes. Refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at cool room temperature. Enjoy your Greek Yogurt Potato Salad!
How to Serve Greek Yogurt Potato Salad with Cucumbers
Serve this salad chilled as a side to grilled chicken, fish, or burgers. Spoon it onto a bed of greens for a light lunch, or pack it for a picnic in a chilled container. Garnish with extra dill and a lemon wedge for brightness. The cool texture and tangy flavor pair well with smoky, salty, or spicy main dishes.
How to Store Greek Yogurt Potato Salad with Cucumbers
Store in an airtight container in the refrigerator for up to 3–4 days. Stir gently before serving; the dressing may thin slightly as it sits. Do not freeze — the yogurt’s texture and the cucumber’s crunch won’t hold up to freezing.
Expert Tips for Perfect Greek Yogurt Potato Salad with Cucumbers
- Use waxy potatoes (Yukon Gold or red potatoes) so pieces hold their shape. Russets can crumble.
- Don’t overcook potatoes; they should be fork-tender but not falling apart.
- Drain potatoes very well to avoid a watery salad.
- If your yogurt is very thick, you can thin it with a splash of milk or more lemon juice for extra tang.
- Taste before adding salt — the yogurt and any salted cooking water can add sodium.
- For extra crunch, stir in a few diced celery stalks or chopped radishes just before serving.
Delicious Variations
- Dill & Chive: Add 1 tablespoon chopped chives and increase dill to 3 tablespoons for a stronger herb flavor.
- Avocado Twist: Fold in 1 diced avocado right before serving for creaminess and healthy fat.
- Mediterranean: Stir in chopped olives and halved cherry tomatoes; omit lemon for a milder tang.
- Mustard Kick: Mix 1 teaspoon Dijon mustard into the yogurt for a punchy depth.
- Protein Boost: Add chopped hard-boiled eggs or cooked, chopped chicken for a heartier salad.
Frequently Asked Questions
-
Can I make this ahead of time?
Yes. Make the salad up to a day ahead. Keep it chilled in an airtight container. The flavors deepen overnight. Cucumbers soften slightly over time, so if you prefer crunch, stir in half the cucumber right before serving. -
Can I use regular yogurt instead of Greek yogurt?
You can, but plain Greek yogurt is thicker and gives a creamier texture. If you use regular yogurt, strain it through a fine sieve or cheesecloth for 30 minutes to remove excess whey, or reduce liquids elsewhere. -
What type of potatoes work best?
Choose waxy potatoes like Yukon Gold or red potatoes. They hold their shape well after boiling. Russets are starchier and can break down into mush. -
Is this salad suitable for meal prep or packed lunches?
Yes. It stores well in the fridge for 3–4 days. Pack it in a sealed container and keep it chilled. Add any crunchy toppings (like fresh cucumber or herbs) just before eating to preserve texture. -
Can I add other vegetables or protein?
Absolutely. Chopped celery, radishes, peas, or diced bell peppers work well. For protein, add chopped hard-boiled eggs, canned tuna, or shredded chicken. -
How do I prevent the salad from becoming watery?
Drain potatoes thoroughly after boiling and let them cool uncovered for a few minutes so steam can escape. Avoid adding extra liquid to the yogurt dressing. If the salad gets watery, drain some liquid and stir fresh yogurt back in.
Conclusion
This Greek Yogurt Potato Salad with Cucumbers is bright, creamy, and easy to make — a great lighter option for summer gatherings or weeknight meals. The cool cucumber and fresh dill give a clean, herb-forward aroma, while the yogurt keeps the texture silky without heaviness. If you’d like another take on a yoghurt-forward potato salad with dill and cucumber, try this similar recipe for inspiration: yoghurt, cucumber and dill potato salad on The Feedfeed. Give it a try — it’s simple to make and always a crowd-pleaser.
Print
Greek Yogurt Potato Salad with Cucumbers
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fresh, lighter twist on classic potato salad using creamy Greek yogurt instead of heavy mayo, featuring crisp cucumbers and fresh dill.
Ingredients
- 2 pounds of potatoes, peeled and cubed
- 1 cup of Greek yogurt
- 1 cucumber, diced
- 1/4 cup of red onion, finely chopped
- 2 tablespoons of fresh dill, chopped
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Peel and cube the potatoes into roughly 1-inch pieces. Prepare the cucumber, red onion, and dill.
- In a large bowl, mix Greek yogurt, cucumber, red onion, dill, lemon juice, salt, and pepper until smooth.
- Boil the cubed potatoes in salted water for 10–15 minutes until tender. Drain and cool.
- Add cooled potatoes to the yogurt mixture, stir gently to combine, and refrigerate for at least 30 minutes before serving.
Notes
For extra crunch, add diced celery or chopped radishes. This salad can be made ahead of time and lasts in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3.5g
- Sodium: 220mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3.5g
- Protein: 7g
- Cholesterol: 0mg
