• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 2039 g Yukon gold potatoes

  2. 3/4 cup plain Greek style yogurt

  3. 1/4 cup mayonnaise

  4. 3 cucumbers, peeled, seeded and cubed

  5. 1/4 cup chopped fresh mint leaves

  6. 1 tbsp. chopped fresh dill leaves

  7. 1/2 tsp. salt

  8. 1/4 tsp. white pepper

Instructions Jump to Ingredients ↑

  1. Heat a large pan of lightly salted water to a boil. Add the potatoes and boil just until fork tender. Drain the potatoes and cool completely under cold running water. Drain the potatoes well, peel and chop. Place the potatoes in a large bowl. Stir together the yogurt, mayonnaise, cucumbers, mint, dill, salt and pepper in a medium bowl. Pour the yogurt mixture over the potatoes and gently toss to combine. Cover and refrigerate the potato salad until ready to serve.


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