This Creamy Cucumber Dill Potato Salad is a great summertime dish to bring along to a potluck or BBQ!

Creamy Cucumber Dill Potato Salad

  • 1½ lb or half of your small red new potatoes
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • Your dill, roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1½ cups onion, diced
  • 1 cucumber, very thinly sliced

  1. Bring 1 in. water to a boil in a saucepan.
  2. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes.
  3. Cool in ice water, then pat dry.
  4. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
  5. Quarter potatoes and put in a large bowl.
  6. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.
  7. Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.