I remember the first time I made this Greek Yogurt Potato Salad with Cucumbers for a family barbecue. It was a last-minute idea when I realized my usual mayo-based potato salad was running low, and I wanted a lighter, fresher side dish. My family’s reaction surprised me—they loved the creamy texture paired with the crunch of cucumbers and the tang of Greek yogurt. This dish instantly became a staple.
This Greek Yogurt Potato Salad with Cucumbers fits perfectly into everyday cooking because it uses familiar ingredients but feels a bit special. The creamy potato salad has that satisfying bite without feeling heavy, and the Greek yogurt dressing keeps it healthy and bright. It’s a reliable recipe that delivers comfort and freshness in every bite.
If you’re like me, juggling busy weeknights and weekend gatherings, this salad is your dependable go-to. It holds up well if you need to prep ahead and always rounds out whatever else is on the table. I’m excited to share how to make this simple, delicious Greek Yogurt Potato Salad with Cucumbers your new favorite, too. Trust me, you’ll want to keep this recipe in your rotation.
What You’ll Need:
- 2 pounds baby potatoes (red or Yukon Gold), halved or quartered
- 1 cup plain Greek yogurt (full fat or 2%) No worries if you don’t have full-fat—2% works great in this Greek Yogurt Potato Salad with Cucumbers.
- 1 large cucumber, diced I prefer English cucumbers because they’re less seedy and add a nice crunch.
- 2 tablespoons fresh dill, chopped Fresh herbs make a big difference here; dried dill will work but use about 1 teaspoon.
- 2 tablespoons lemon juice, freshly squeezed You’ll find lemons in the produce section. Fresh lemon juice brightens the Greek yogurt dressing.
- 2 celery stalks, finely chopped Adds crunch but isn’t required if you’re aiming for a simpler cucumber potato salad.
- 1/4 cup red onion, finely diced For a milder touch, soak the onion in cold water for 10 minutes first.
- Salt and black pepper, to taste Start with 1 teaspoon salt and 1/2 teaspoon pepper.
- 1 tablespoon olive oil (optional) I usually add a drizzle to enrich the creamy potato salad texture without weighing it down.
This Greek Yogurt Potato Salad with Cucumbers stays budget-friendly because potatoes and cucumbers are affordable staples. You can even swap celery for extra cucumber or leave it out. Greek yogurt is easy to find in any grocery dairy aisle and keeps leftovers fresh longer than traditional mayonnaise-based potato salads.
If you end up with extras, store them in an airtight container in the fridge. This salad tastes even better the next day as the flavors blend. Personally, I like adding a bit more dill for an extra punch the day after.
Let’s Make It Together:
- Cook the potatoes: Place your halved or quartered potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then lower the heat and simmer until potatoes are fork-tender. This usually takes about 12 to 15 minutes. Don’t overcook—otherwise, your Greek Yogurt Potato Salad with Cucumbers could get mushy.
- Drain and cool: Drain the potatoes well and spread them out to cool for about 10 minutes. You want them warm but not hot when you mix the Greek yogurt dressing, so the yogurt doesn’t break down.
- Prepare the dressing: In a big bowl, combine the Greek yogurt, lemon juice, olive oil if using, chopped dill, salt, and pepper. This Greek yogurt dressing is what makes the salad creamy without the heaviness of mayonnaise.
- Add vegetables: Fold in the diced cucumbers, celery, and red onion. The crispness of these veggies contrasts nicely with the creamy potato salad.
- Mix potatoes and dressing: Gently fold the slightly cooled potatoes into the Greek yogurt dressing and vegetables. Be careful not to break them apart—you want nice chunks that hold their shape.
- Taste and adjust: Give your Greek Yogurt Potato Salad with Cucumbers a taste. Add more salt, pepper, or lemon juice if needed. I always add a little extra dill here since it freshens up the whole dish.
- Chill before serving: Refrigerate for at least an hour to let all the flavors marry. This is a great time to prep other quick sides, like a simple green salad or grilled meat.
From start to finish, this recipe takes about 35 to 45 minutes. While the potatoes cook, chop your veggies and blend the dressing to save time. Your kitchen will smell fresh from the lemon and dill as you prepare the Greek Yogurt Potato Salad with Cucumbers.
Don’t worry if your salad looks a little loose while mixing—the potatoes will soak up the dressing as it chills. I’ve learned it’s better to keep the yogurt mixture a bit thinner at first.
If you’re curious about variations, there’s a tasty Healthy No Mayo Potato Salad with Greek Yogurt Dressing that uses similar ingredients, just a slightly different approach. For a more Mediterranean twist, check out this Creamy Greek Potato Salad, which inspired me to add dill and lemon juice here.
How to Serve & Enjoy:
I usually serve this Greek Yogurt Potato Salad with Cucumbers chilled as a side for grilled chicken, pork chops, or even alongside fish.
It pairs wonderfully with anything that benefits from a cool, creamy contrast. I love adding it to picnic spreads or family dinners where you want something easy but satisfying.
For a heartier meal, try serving it with garlic butter beef bites and creamy mashed potatoes for a cozy combo (recipe here). Or, keep the sides lighter and add a fresh garden salad or grilled vegetables.
Presentation-wise, a sprinkle of fresh dill or a few thin cucumber slices on top makes it inviting right out of the bowl.
Leftovers? Mix the Greek Yogurt Potato Salad with Cucumbers into a sandwich filling for a quick lunch or scoop it on top of leafy greens as a creamy cucumber potato salad twist.
In cooler months, swap fresh cucumber for roasted zucchini or add chopped olives for a Mediterranean potato salad vibe. I tried that variation after seeing a delicious Tzatziki Potato Salad Recipe that mixes warm potatoes with Mediterranean flavors.
Friends always comment on how refreshing yet hearty this salad is, making it a true crowd-pleaser for potlucks and family meals alike.
Your Questions Answered:
Can I make this Greek Yogurt Potato Salad with Cucumbers ahead of time?
Yes! In fact, it tastes even better after sitting in the fridge for a few hours or overnight. Just give it a good stir before serving.
What’s a good substitute for fresh dill in this Greek Yogurt Potato Salad with Cucumbers?
If you don’t have dill, try fresh parsley or chives. I’ve also used a small amount of dried dill in a pinch, but fresh is always better for that bright flavor.
Can I make this salad dairy-free?
You can swap out Greek yogurt for a dairy-free yogurt, like coconut or almond-based, but make sure it’s thick to keep that creamy potato salad texture.
How do I adjust this Greek Yogurt Potato Salad with Cucumbers for more people?
Simply double the ingredients, keeping the ratios the same. This recipe scales up well for larger gatherings.
Can I use regular potatoes instead of baby potatoes?
Absolutely. Just cut them into bite-sized pieces and watch the cooking time so they don’t get mushy.
What if I want a spicier flavor in my cucumber potato salad?
Add a small pinch of cayenne pepper or some chopped jalapeño for a kick. I’ve done this to surprise guests, and it’s a nice change.
Any tips to keep the potatoes from falling apart?
Start with cold water and boil gently rather than rushing the cooking. Also, drain and cool them quickly to stop the cooking process.
If you enjoy this Greek Yogurt Potato Salad with Cucumbers, your family might also like the fresh flavors in the Paleo Crab Louie Salad, which is another easy, healthy meal idea.
Final Thoughts:
This Greek Yogurt Potato Salad with Cucumbers holds a special place in my recipe collection because it’s a go-to that never disappoints. It’s the kind of dish you can rely on for family dinners or large gatherings. Everyone seems to appreciate the creamy potato salad that tastes rich without the heaviness of mayonnaise.
My Best Greek Yogurt Potato Salad with Cucumbers Tips:
– Don’t skip the lemon juice—it brightens everything up.
– Use baby potatoes or Yukon Gold for the best texture balance.
– Chill the salad for at least an hour to develop full flavor.
I’ve tested variations with roasted cucumbers (yes, it’s a thing!), adding kalamata olives for a Mediterranean potato salad twist, and even swapping dill for fresh mint during the summer. The classic version, though, is the one everyone keeps asking for.
I encourage you to make it your own. Add your favorite herbs, try roasted or grilled cucumbers, or toss in some chopped hard-boiled eggs for extra protein.
What I hope you’ll love most is how this Greek Yogurt Potato Salad with Cucumbers fits into your kitchen—a reliable, tasty side that feels wholesome and satisfying every time.
For more reliable dinner ideas, try pairing it with some Glazed Candied Sweet Potatoes with Marshmallows for a festive twist.
Happy cooking, friends! This Greek Yogurt Potato Salad with Cucumbers is waiting to become your new favorite.
Greek Yogurt Potato Salad with Cucumbers
A creamy and refreshing Greek Yogurt Potato Salad featuring tender potatoes and crisp cucumbers, perfect for a healthy side dish or picnic treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup Greek yogurt
- 1/2 cup diced cucumber
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- Place the baby potatoes in a large pot and cover with cold water; add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender when pierced with a fork.
- Drain the potatoes and let them cool to room temperature.
- In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, dill, parsley, salt, and pepper; whisk until smooth.
- Add the cooled potatoes, diced cucumbers, and red onion to the bowl.
- Gently toss all ingredients together until evenly coated with the dressing.
- Chill the potato salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Serve cold or at room temperature, garnished with extra fresh dill if desired.
Notes
For a tangier flavor, add a splash of white wine vinegar or swap parsley for fresh mint for a different herb twist.