Creamy dill cucumber & potato salad
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • 1 large cucumber, thinly sliced
  • 10 small Yukon gold potatoes
  • 1 small red onion, thinly sliced
  • ⅓ cup fresh chopped dill
  • ½ cup Greek yogurt
  • 1½ tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground pepper
Instructions
  1. Preheat oven to 400 degrees
  2. Place parchment paper on a rimmed sheet pan and place sliced potatoes on pan in one layer. Drizzle with olive oil and a pinch of salt and place the pan in the oven. Let cook for 20 minutes until golden brown. When the potatoes are done roasting, remove from oven and let cool.
  3. Make the yogurt dressing. Mix the Greek yogurt, vinegar, Dijon mustard, salt and pepper. Add the dill and stir gently to combine. Add the cucumbers and red onion and gently combine until coated in the dressing. Add the roasted potatoes and gently combine. I like to add the potatoes last to give them a little more time to cool.
  4. Pour the salad into your favorite serving dish and enjoy!
Notes
If you don't have parchment paper, you can prep the sheet pan with cooking spray
Recipe by Six Snippets at https://www.sixsnippets.com/creamy-dill-cucumber-potato-salad/