Potato Salad with Cucumber

Source: BJ Via Sunset Mag. June 2011

Ingredients

• 1½ lbs. small red thin-skinned potatoes
• ½ cup plain low-fat Greek yogurt
• ½ cup olive oil mayo or reg. mayo
• ½ cup roughly chopped fresh dill
• 2 tbsp red wine vinegar
• 1 tsp kosher salt
• ½ tsp pepper
• 1½ cups slivered red onion, rinsed and patted dry
• 1 English cucumber, very thinly sliced

Method

1. Bring 1 inch water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes. Cool in ice water, then pat dry.

2. Whisk yogurt, mayo, dill, vinegar, salt, and pepper in a small bowl to combine.

3. Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.

Notes

Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber just before serving.

For delicate, thin cucumber slices, use a mandoline.