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Cucumber Potato Salad

Photo: Lisa Romerein; Styling: Karen Shinto
Total time 30 mins
Yield Serves 8 (makes 8 cups)
For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.


  • 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

Nutrition 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

How to Make It

  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.

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

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