2 pounds yellow or red potatoes
1 cup plain non-fat Greek yogurt
2 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
1 fresh garlic clove, finely chopped
½ teaspoon salt
½ teaspoon black pepper
1 large cucumber, cut lengthwise and seeds removed
1
1.Wash hands with soap and warm water. Wash produce well.
2
2.Cube and boil potatoes in a large pot of water until tender, but still firm, about 30 minutes.
3
3.Drain pot set aside and allow to cool completely.
4
4.In a large bowl, stir together yogurt, lemon juice, dill, garlic, salt and pepper.
5
5.Finely chop cucumber and stir into yogurt mixture.
6
6.Gently fold in cooled potatoes.
7
7.Taste and adjust salt and pepper if necessary.
8
8.Serve immediately or refrigerate for up to 3 days. Enjoy!
Ingredients
2 pounds yellow or red potatoes
1 cup plain non-fat Greek yogurt
2 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
1 fresh garlic clove, finely chopped
½ teaspoon salt
½ teaspoon black pepper
1 large cucumber, cut lengthwise and seeds removed