Greek Yogurt Potato Salad with Cucumbers
This Greek Yogurt Potato Salad with Cucumbers is a refreshing and healthy twist on a classic favorite, combining creamy Greek yogurt with crisp cucumbers for a light, flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Boiled
- Cuisine: Greek
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1 medium cucumber, diced
- 2 tablespoons fresh dill, chopped
- 2 green onions, sliced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Cook the potatoes until tender but not mushy, about 10-15 minutes. Drain and let cool.
- In a large mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
- Add the cooled potatoes, diced cucumber, chopped dill, and green onions to the bowl. Gently toss to combine all ingredients.
- If using, fold in the chopped hard-boiled eggs for extra richness.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled as a delicious side dish.
Notes
For extra crunch, sprinkle some toasted walnuts or add sliced radishes before serving.