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Greek Yogurt Potato Salad with Cucumbers

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A refreshing and creamy potato salad made with tangy Greek yogurt and crisp cucumbers, perfect for a healthy summer side dish.

Ingredients

Scale
  • 2 pounds baby potatoes, halved
  • 1 cup Greek yogurt
  • 1 large cucumber, diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil.
  2. Cook potatoes until tender, about 12–15 minutes. Drain and let cool.
  3. In a large bowl, combine Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper.
  4. Add the cooled potatoes and diced cucumber to the bowl.
  5. Gently fold in chopped dill and parsley until ingredients are evenly mixed.
  6. Adjust seasoning to taste and chill in the refrigerator for at least 30 minutes before serving.

Notes

For extra crunch, add finely chopped celery or red onion. This salad pairs beautifully with grilled meats or as a light lunch on its own.

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