Refreshing Greek Yogurt Potato Salad with Crunchy Cucumbers

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

Calories 250

A light and creamy potato salad featuring Greek yogurt and fresh vegetables, perfect for a refreshing side dish.

4 cups Diced Potatoes (Ensure they are tender yet firm for the best texture.)
1 cup Greek Yogurt (Can use plant-based yogurt for a vegan option.)
1 cup Cucumbers (Opt for English cucumbers to minimize seeds.)
0.5 cup Red Onion (Substitute green onions for a milder taste if preferred.)
1 tablespoon Fresh Dill (Parsley can be used as an alternative.)
2 tablespoons Lemon Juice (Lime juice serves as a great alternative.)
to taste Salt & Pepper Salt & Pepper (Essential seasoning to bring out flavors.)
1 cup Bell Peppers (Chopped, for a pop of color.)
1 cup Cherry Tomatoes (For a burst of sweetness.)
1 cup Celery (Chopped, for extra crunch.)

Combine cooked potatoes, cucumbers, red onion, bell peppers, cherry tomatoes, and celery in a large bowl.
In a separate bowl, mix Greek yogurt, lemon juice, dill, salt, and pepper.
Pour the dressing over the vegetables and toss gently to combine.
Chill in the refrigerator for at least 10 minutes before serving.

For extra flavor, add a sprinkle of feta cheese or fresh herbs.

Calories: 250kcal

Cost: $12

Course: Side Dish

Cuisine: Greek

Keyword: Cucumber, Potato, Yogurt