Description
This Greek Yogurt Potato Salad offers a fresh and creamy twist on the classic potato salad. Using Greek yogurt instead of mayonnaise creates a lighter, tangier flavor, complemented by crisp cucumbers, red onion, and fragrant fresh dill. Perfect for summer picnics and family gatherings, this salad is both healthy and satisfying.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes
Dressing
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Salad Add-ins
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 3 tbsp fresh dill, chopped
Instructions
- Boil Potatoes: Place the baby potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain well and allow them to cool completely.
- Prepare Dressing: In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper until smooth and creamy.
- Combine Salad Ingredients: Once the potatoes are cool, cut larger ones in halves or quarters as needed. Gently fold the potatoes into the yogurt dressing along with the diced cucumber, chopped red onion, and fresh dill, ensuring everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld and the salad to chill thoroughly. Serve cold as a refreshing side dish.
Notes
- For best flavor, use fresh dill and crisp cucumbers like English cucumbers.
- The salad can be made a day in advance and stored in the refrigerator.
- Adjust salt and pepper to taste just before serving.
- Use baby potatoes for a tender texture and quicker cooking time.
