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Cucumber Potato Salad Recipe

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This recipe for Cucumber Potato Salad is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1. 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.

2. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.

3. 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 2. Chill potatoes and dressing separately and slice cucumber just before serving.
Personal Notes:
Personal Notes:
Got this from Mark's sister, Jennifer (from Sunset magazine). Really good summer side dish!

 

 

 

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