Description
A fresh, lighter twist on classic potato salad using creamy Greek yogurt instead of heavy mayo, featuring crisp cucumbers and fresh dill.
Ingredients
Scale
- 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