Potato salad is a tried and true summer side dish. This cucumber dill potato salad is inspired by tzatziki sauce. It's creamy with dill and cucumber, rather than pickles or celery as most potato salads have.
Healthy Dill Potato Salad
Instead of making this with a ton of mayo (which I have nothing against, I use all the mayo), I opted for a yogurt base instead. I wanted to stay true to the Tzatziki sauce vibe I was going for and, as a side benefit, it save quite a few calories too. If you need to go dairy free, consider going with a soy and dairy free yogurt like Kite Hill's.
How to Make Potato Salad
If you've made any of my other recipes, you know, I'm not down with using ALL the dishes. I save a little time but cooking the potatoes and eggs all in one pot. After those cook, it's just a matter of assembly and letting it hang out in the fridge. Bring it to your next pot luck and you're a super hero, with very little effort.QUICK TIP: Make sure the cucumber has been thoroughly seeded! The seeded area of the cucumber provides a lot of moisture, so leaving it could give you a soggy mess of a potato salad. Just cut the cucumber in half and grab a spoon and scrape out the center, then dice.
Just Chill and Serve
Letting this hang out in the fridge, is a must, so you will want to allow time for that! The flavor is much, much better after an hour or two of chilling. Then serve it with your favorite protein and green things and you're good to go. I happen to love this with Hawaiian Ribs or Crispy Chicken Thighs, but you decide. Let me know what you thought below or on social media!
Make it a Menu - What to Serve with Potato Salad
- Instant Pot Whole30 Hawaiian Ribs - sweet and fall off the bone!
- Roasted Broccoli with Shallots - easy to make
- Honey-Chipotle Baked Chicken Wings - sweet and spicy and half the fat!
- Stuffed Red Velvet Brownies - you can't forget dessert!
Cucumber Dill Potato Salad
- 1 ¼ pounds red potatoes (cut into ¾-in. cubes)
- 4 large eggs
- ⅓ cup minced shallot
- 1 cucumber (peeled, thoroughly seeded and finely diced)
- ¼ cup plain 2% reduced-fat Greek yogurt (or Kite Hill for dairy free)
- 1 tablespoons chopped fresh dill
- 1 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoon fresh lemon juice (about ½ lemon)
- ½ teaspoon sea salt
- Place potatoes in a medium saucepan. Cover with water by 2 inches; bring to a boil. Reduce heat to medium; add whole eggs. Cook the eggs and potatoes for 10 minutes and remove eggs and place in an ice bath. If potatoes are not tender, continue to cook an additional 2-5 minutes. Drain potatoes; rinse with cold water. Let eggs and potatoes cool around 10 minutes.
- MAKE THE DRESSING: In a smaller bowl, whisk together yogurt, dill, parsley, lemon juice and salt.
- ONCE THE EGGS AND POTATOES HAVE COOLED, add to a large bowl with shallots and cucumber.
- POUR THE DRESSING mixture over the potato mixture and fold to coat the potatoes in dressing. Cover and refrigerate for at least an hour and serve cold.
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