Potato salad is probably one of my all-time favorite foods. Though I usually like to stick with the somewhat heavier mayonnaise, yellow mustard, and hard-boiled egg variety – probably due to the first time I ever made it, out of an old cookbook, which was the best recipe I’ve ever found – I have also taken a liking to the warm bacon-dressing and cider vinegar potato salads. When I came across a recipe that used fat-free yogurt as a dressing base and added cucumber to the mix, it inspired me to try a lighter touch as a nice change of pace.
Turns out it really is a very refreshing, clean-tasting take on a summer classic. We had it with grilled sausages and carrots, and I recommend going that route, though I’m sure this would go with any variety of summer dishes. One of the best parts about this recipe – a trick I’m sure I’ll use in the future – was to freeze the potatoes after cooking for about ten minutes, which really cuts the need to chill the finished dish, so dinner is on the table much faster.
Cucumber Potato Salad (serves 2-3)
- 4 small red potatoes, diced
- 1 medium cucumber, peeled, seeded, and diced
- 1 shallot, minced
- 1/2 c. Greek yogurt
- 1/4 c. mayonnaise OR olive oil
- 2 tbsp. pickling liquid from a jar of pickles OR a healthy squirt of lemon juice and some chopped fresh dill
- Bring a pot of salted water to boil. Add potatoes and cook 8-10 minutes, or until tender.
- Drain and spread out on a baking sheet. Freeze about ten minutes, or until cool to the touch.
- In a medium bowl, whisk yogurt with mayonnaise and pickling liquid. Fold in cucumber, shallot, and potatoes.
- Chill a further 5-10 minutes if needed.