A refreshing and satisfying dish that combines the heartiness of potatoes with the crispness of cucumbers, perfect for summer barbecues and picnics.
Ingredients
Scale:
2 cups baby potatoes, diced into bite-sized pieces
1 large cucumber, sliced thinly
1 cup cherry tomatoes, halved horizontally
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup Greek yogurt
1/4 cup mayonnaise
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
In a medium pot, bring salted water to a rolling boil. Add the diced baby potatoes and cook for about 10-12 minutes or until tender. Drain and rinse under cold water. Set aside to cool.
While the potatoes are cooling, slice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley. Combine in a large mixing bowl.
In a separate bowl, whisk together Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, salt, and pepper until creamy.
Once the potatoes have cooled, add them to the bowl with the vegetables. Pour the creamy dill dressing over and gently toss everything together.
Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
