Cucumber Potato Salad
Serves 8 (makes 8 cups)
For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.
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
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.
Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
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.
Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.
Note: Nutritional analysis is per 1-cup serving using half the dressing.
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.