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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

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

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