Description
Elevate your summer gatherings with this Creamy Greek Yogurt Potato Salad. This delightful dish features fluffy Yukon Gold potatoes, crisp cucumbers, and zesty dill, all enveloped in a tangy Greek yogurt dressing. Perfect for barbecues or potlucks, it’s a crowd-pleaser that combines wholesome ingredients with a burst of flavor in every bite.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup plain Greek yogurt
- 1 cup diced cucumbers
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh dill, chopped
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Boil the potatoes in cold water until tender, about 15-20 minutes. Drain and let cool.
- Once cool, cut the potatoes into bite-sized pieces.
- In a bowl, mix Greek yogurt, lemon juice, and dill until smooth.
- Fold in cucumbers and red onion gently to avoid mashing the potatoes.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg