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Potato, Radish and Cucumber Salad with Yogurt Dressing

Posted by Peggy on June 23, 2011

Potato, Radish and Cucumber Salad with Yogurt Dressing
Recipe: Potato, Radish and Cucumber Salad with Yogurt Dressing

Ingredients

  • 2 pounds red-skinned potatoes, cut into 1/4-inch slices
  • 1/2 cup plain, strained Greek yogurt*
  • 2 teaspoons Dijon mustard
  • 1/2 cup chopped fresh dill
  • 1 tablespoon finely chopped green or red onion
  • 1/2 English cucumber (or 2-3 small home-grown cucumbers), thinly sliced
  • 1 cup thinly sliced radishes

Instructions

  1. Cover sliced potatoes with cold salted water. Bring to a boil, reduce heat and cook until fork-tender, 4-6 minutes; watch carefully and do not over cook the potatoes. Drain under cold running water. (You may also spread the potatoes on a baking sheet, and refrigerate to cool quickly.)
  2. To make a dressing, whisk together yogurt, Dijon, dill and onion. Combine dressing with cucumber, radishes and cooked potato slices. Season to taste with kosher salt and freshly ground pepper. May be refrigerated, at this point, up to 8 hours before serving.

*I used 2 percent Fage Yogurt. Using 1/4 cup yogurt combined with 1/4 cup of mayonnaise would also be delicious and provide a bit of rich flavor to the salad, if desired.

Time: 40 minutes

Number of servings (yield): 6

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