Cucumber Potato Salad
Bright, creamy, and irresistibly fresh, this Cucumber Potato Salad is a delightful twist on a classic side dish that’s perfect for picnics, potlucks, or light lunches. Tender baby potatoes are paired with crisp cucumber slices, red onion, and a sprinkling of fresh dill for a refreshing crunch in every bite. The luscious dressing, a tangy blend of Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and a hint of garlic, elevates this dish with its perfect balance of zesty and savory flavors. Ready in just 30 minutes (plus chilling time), this easy-to-make salad is both wholesome and satisfying. Whether served as a companion to grilled meats or enjoyed on its own, this Cucumber Potato Salad is sure to become a crowd-pleaser at any gathering!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams Mini potatoes (or baby potatoes)
- 1 large Cucumber
- 0.5 medium Red onion
- 2 tablespoons Fresh dill
- 150 grams Greek yogurt
- 50 grams Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Olive oil
Instructions
Rinse the mini potatoes thoroughly and place them in a large pot. Cover the potatoes with water, add a pinch of salt, and bring the water to a boil.
Boil the potatoes for 12-15 minutes, or until they are fork-tender. Drain them in a colander and let them cool completely.
While the potatoes are cooling, thinly slice the cucumber and half of a red onion. Set aside.
In a medium bowl, prepare the dressing by combining Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic (grate or finely chop the clove), salt, black pepper, and olive oil. Mix until smooth and evenly blended.
Chop the cooled potatoes into bite-sized pieces and add them to a large mixing bowl.
Add the cucumber slices, red onion slices, and finely chopped fresh dill to the bowl with the potatoes.
Pour the dressing over the salad ingredients and gently toss everything together until well coated. Be careful not to mash the potatoes.
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature for the best taste.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
