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Fixed on Fresh - Healthy Cucumber Dill Potato Salad
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Cucumber Dill Potato Salad

Cucumber Dill Potato salad is a healthier version of your typical potato salad inspired by Tzatziki dip. It's easy to make and great for summer parties!
Course Side Dish
Cuisine American
Diet Dairy Free, Gluten Free, Refined Sugar Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 217kcal
Author Lauren

Ingredients

  • 1 ¼ pounds red potatoes cut into ¾-in. cubes
  • 4 large eggs
  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 217kcal | Carbohydrates: 26g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 186mg | Sodium: 407mg | Fiber: 3g | Sugar: 5g