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Cucumber Potato Salad

Serves 8 (makes 8 cups)

Total Time
30 mins

For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.

su-Cucumber Potato Salad

Photo: Lisa Romerein; Styling: Karen Shinto
 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
Step 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

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

Step 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

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

Step 5

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

Nutrition Facts

Servings Serves 8 (makes 8 cups)

Amount Per Serving
Calories 154Calories from Fat 32
% Daily Value *
Total Fat 5.5g9%

Saturated Fat 0.5g3%
Cholesterol 5.8mg2%
Sodium 425mg18%
Total Carbohydrate 21g8%

Dietary Fiber 2.1g9%
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.