Description
A refreshing and healthy twist on traditional potato salad, featuring Greek yogurt and cucumbers.
Ingredients
Scale
- 2 pounds potatoes, diced
- 1 cup Greek yogurt
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes.
- Drain and let the potatoes cool.
- In a large bowl, combine Greek yogurt, diced cucumber, red onion, dill, lemon juice, salt, and pepper.
- Add the cooled potatoes to the mixture and gently fold until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, consider adding chopped celery or bell peppers.
- This salad can be made a day in advance for better flavor.
- Adjust seasoning according to your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg