Description
A refreshing and creamy potato salad made with Greek yogurt, cucumbers, and fresh dill for a healthy twist.
Ingredients
Scale
- 2 lbs baby potatoes
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 3 tbsp fresh dill, chopped
Instructions
- Boil potatoes until tender and then let them cool.
- In a bowl, mix Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Fold in the cooked potatoes, diced cucumber, chopped onion, and dill.
- Chill the salad in the refrigerator before serving.
Notes
- For extra flavor, consider adding other herbs like parsley or chives.
- This salad can be made a day in advance for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg