Creamy Cucumber Potato Salad
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Servings: 6
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Calories: 189
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Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 6 white potatoes, chopped
- 1 cup plain yogurt
- 1 garlic clove, grated
- 1 lemon, zest and juice
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
- 1 English cucumber, seeded and chopped
- 1/2 red onion, thinly sliced
Preparation
In a large pot of boiling water, cook the potatoes until they’re tender, about 12 to 15 minutes. Drain them in a colander and allow them to cool completely.
In a small bowl, whisk together the yogurt, garlic, lemon zest, lemon juice, dill, salt, and pepper.
In a large bowl, combine the potatoes, cucumber, and red onion. Toss with the dressing.
Serve immediately or store in the refrigerator for up to 3 days.