Photo: Lisa Romerein; Styling: Karen Shinto
YieldsServes 8 (makes 8 cups)Total Time30 mins
For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.

How to Make It

Step 1
1

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.

Step 2
2

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

Step 3
3

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.

Step 4
4

Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.

Step 5
5

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

Ingredients

 1 1/2 pounds small red thin-skinned potatoes
 1/2 cup plain low-fat Greek yogurt
 1/2 cup olive oil mayonnaise or regular mayonnaise
 1/2 cup roughly chopped fresh dill
 2 tablespoons red wine vinegar
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1 1/2 cups slivered red onion, rinsed and patted dry
 1 English cucumber, very thinly sliced

Directions

Step 1
1

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.

Step 2
2

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

Step 3
3

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.

Step 4
4

Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.

Step 5
5

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

Cucumber Potato Salad