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Photo: Lisa Romerein; Styling: Karen Shinto Photo by: Photo: Lisa Romerein; Styling: Karen Shinto

Cucumber Potato Salad

For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.

Sunset JUNE 2011

  • Yield: Serves 8 (makes 8 cups)
  • Total:30 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 32%
  • Protein: 3.9g
  • Fat: 5.5g
  • Saturated fat: 0.5g
  • Carbohydrate: 21g
  • Fiber: 2.1g
  • Sodium: 425mg
  • Cholesterol: 5.8mg
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Cucumber Potato Salad recipe

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