Rating: 5 stars
4 Ratings
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  • 1 star values: 0

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

This Story Originally Appeared On sunset.com


Credit: Lisa Romerein; Styling: Karen Shinto

Recipe Summary

30 mins
Serves 8 (makes 8 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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 Chill potatoes and dressing separately and slice cucumber just before serving.

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

Nutrition Facts

154 calories; calories from fat 32%; protein 3.9g; fat 5.5g; saturated fat 0.5g; carbohydrates 21g; fiber 2.1g; sodium 425mg; cholesterol 5.8mg.