The most refreshing potato salad! It's deliciously creamy, it has lot's of fresh herbs, and that bit of lemon gives it the perfect summery touch. Plus this dressing uses mostly Greek yogurt instead of all mayonnaise, so this is a healthier alternative to the classic potato salad.
Ready in: 45minutes
2 1/2lbsred potatoes,scrubbed and rinsed clean, diced into 3/4-inch cubes
1/3cupchopped red onion
Salt and freshly ground black pepper
1/2english cucumber (8 oz)halved, seeded, diced
1cupfat free plain Greek yogurt
3Tbspfinely chopped fresh parsley,then more for garnish
1Tbspminced fresh dill,then more for garnish
1 1/2Tbspfresh lemon juice
1garlic clove,minced (1 tsp)
1/2tsplemon zest, or more to taste
Place potatoes in a large pot then add enough water to cover and season water with a teaspoon of salt.
Bring to a boil over medium-high heat then cover and reduce heat to medium-low and let simmer until potatoes are fully tender, about 8 - 10 minutes.
Drain potatoes, then chill fully (to chill faster spread onto a rimmed baking sheet and freeze for about 10 - 15 minutes).
Meanwhile place diced cucumber on a few layers of paper towels and wrap and press to remove some of the excess liquid.
Transfer cucumber to a large mixing bowl, add in Greek yogurt, mayonnaise, parsley, dill, lemon juice, and garlic then season with salt and pepper to taste. Stir mixture.
Add potatoes and red onion to bowl then toss to evenly coat. Serve within a few hours garnished with more parsley, dill and lemon zest (keep chilled).
Recipe source: Cooking Classy
*You can set some of the dill, red onions and lemon zest aside to garnish over top if desired.