Creamy Cucumber and Dill Potato Salad
A refreshing and creamy potato salad featuring crisp cucumbers and fresh dill, perfect for picnics and barbecues.
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Ingredients
Yields 4 servings
- (4) medium potatoes
- (1 cup) plain Greek yogurt
- (1/4 cups) mayonnaise
- (1 tablespoon) Dijon mustard
- (1 teaspoon) garlic powder
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) diced cucumber
- (1/4 cups) chopped fresh dill
- (1 tablespoon) lemon juice
Instructions
- 1
Wash and peel 4 medium potatoes, then cut them into bite-sized cubes.
- 2
Place the potato cubes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let cool.
- 3
In a large bowl, combine 1 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until smooth. Add 2/4 teaspoon black pepper.
- 4
Once the potatoes have cooled, add them to the bowl with the dressing.
- 5
Add 1 cup diced cucumber, 1/4 cup chopped fresh dill, and 1 tablespoon lemon juice to the bowl. Gently fold everything together until well combined.
- 6
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
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