May 20, 2012
I served this cucumber potato salad on mothers day along with barbequed chicken and everyone went back for seconds. The cucumber and fresh dill stood out giving this salad so much flavor. You can certainly make this ahead of time and let it sit in the refrigerator for atleast a couple of hours before serving. I found this recipe from an old Sunset magazine, but did change it up a bit. Please enjoy!
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- 1 ½ lbs. small red potatoes
- ½ cup low-fat yogurt
- ½ cup mayonnaise
- ½ cup chopped fresh dill
- 2 tbsp. red wine vinegar
- 1 tsp. salt
- ½ tsp. fresh cracked pepper
- 1 ½ cups rinsed, and slivered red onion
- 1 cucumber sliced thin
Steam potatoes until tender, about 15-20 minutes. Cool in ice cold water to stop cooking and pat dry.
Whisk yogurt, mayonnaise, dill, vinegar, salt and pepper in a small bowl thoroughly. Quarter potatoes and put in a large bowl for serving. Add onion and cucumber, gently combine. Add dressing, gently stir to coat.
Total time: 45 minutes