Lynn's Cucumber and Fresh Dill Potato Salad Recipe

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Lynn's Cucumber and Fresh Dill Potato Salad
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  1. Ingredients
  2. /2 pounds small red thin-skinned potatoes
  3. /2 cup plain low-fat Greek yogurt
  4. /2 cup olive oil mayonnaise or regular mayonnaise
  5. /2 cup roughly chopped fresh dill
  6. Tablespoons red wine vinegar
  7. Teaspoon kosher salt
  8. /2 teaspoon pepper
  9. /2 cups slivered red onion, rinsed and patted dry
  10. English cucumber, very thinly sliced
  11. Preparation
  12. 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.
  13. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
  14. 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.
  15. Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber just before serving.
  16. Note: Nutritional analysis is per 1-cup serving using half the dressing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
  • 0

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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