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Community Recipe
from [LCherry]
Lynn's Cucumber and Fresh Dill Potato Salad

Lynn's Cucumber and Fresh Dill Potato Salad

  • Yield: 1 serving


  • potatoes



.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


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.

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Lynn's Cucumber and Fresh Dill Potato Salad recipe