Cucumber Potato Salad

This is a really fresh, light version of potato salad. It has a twist I've never tried before and it's really great!  The cucumbers add crunch and the Greek yogurt add a little zing to it!  It was my daughter's birthday yesterday and she requested this salad.  It's twenty four hours later and it's all gone.  I guess the salad speaks for itself. I definitely will be making this again and again I found this recipe on sunset.com This the first recipe I've tried from their website but it looks like I'll be going back to explore other food ideas.  They have a bunch of good looking recipes.

 

What you need:

About 3 lbs. or approximately 12 red potatoes

1/2 cup plain low-fat Greek yogurt

1/2 cup mayonnaise made with olive oil

1/2 cup rough cut fresh dill

2 tablespoons red wine vinegar

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

1 and 1/2 cups thinly sliced red onion, rinsed and patted dry

1 English cucumber thinly sliced

 

What to do:

1. Bring large pan of water to boiling and cook potatoes(with skins on)

 until tender when poked with fork.This should take approximately 20 minutes of cooking time, check frequently for doneness. Then cool in ice water or refrigerator.

2. Whisk yogurt, mayo, red wine vinegar and fresh dill in small bowl and set aside

3. Cut potatoes into bite size pieces and place in large bowl.

4. Add onion and cucumber then add dressing mixture and stir gently to coat completely.

5. Chill in fridge for an hour or two before serving.

 

We really liked this version of potato salad.  It has a tangy, light flavor and is a simple

combination of ingredients that makes for a delicious salad.  I like the idea of using

the Greek yogurt to make a more healthy dressing. 

We had a crowd for the birthday celebration and everyone liked this one, I think you will too.