Cucumber Potato Salad

By scottnjennie

Sunset

JUNE 2011

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 with a mandoline

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.