Cucumber Potato Salad

Cucumber Potato SaladRecipe
Photo: Lisa Romerein; Styling: Karen Shinto
For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.
Serves 8 (makes 8 cups)


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1 1/2 pounds small red thin-skinned potatoes
1/2 cup plain low-fat Greek yogurt
1/2 cup olive oil mayonnaise or regular mayonnaise
1/2 cup roughly chopped fresh dill
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 cups slivered red onion, rinsed and patted dry
1 English cucumber, very thinly sliced


Total: 30 Minutes

1. Bring 1 in. water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes. Cool in ice water, then pat dry.

2. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.

3. Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.

Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber just before serving.

Note: Nutritional analysis is per 1-cup serving using half the dressing.

Created date

May 2011

Nutritional Information

Calories 154
Caloriesfromfat 32 %
Protein 3.9 g
Fat 5.5 g
Satfat 0.5 g
Carbohydrate 21 g
Fiber 2.1 g
Sodium 425 mg
Cholesterol 5.8 mg