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Greek Yogurt Potato Salad with Cucumbers

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A creamy and refreshing Greek Yogurt Potato Salad featuring tender potatoes and crisp cucumbers, perfect for a healthy side dish or picnic treat.

Ingredients

Scale
  • 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

  1. Place the baby potatoes in a large pot and cover with cold water; add a pinch of salt.
  2. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender when pierced with a fork.
  3. Drain the potatoes and let them cool to room temperature.
  4. In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, dill, parsley, salt, and pepper; whisk until smooth.
  5. Add the cooled potatoes, diced cucumbers, and red onion to the bowl.
  6. Gently toss all ingredients together until evenly coated with the dressing.
  7. Chill the potato salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
  8. 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.

Find it online: https://allfoodsrecipe.com/greek-yogurt-potato-salad-with-cucumbers/