Directions:
- Bring 1 in. 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.
- Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
- 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.
- Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber just before serving.
- Note: Nutritional analysis is per 1-cup serving using half the dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 905.26 Kcal (3790 kJ) | ||
| Calories from fat | 288.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.02g | 49% | |
|---|---|---|---|
| Cholesterol | 44.95mg | 15% | |
| Sodium | 3942.69mg | 164% | |
| Potassium | 3402.8mg | 72% | |
| Total Carbs | 130.21g | 43% | |
| Sugars | 19.21g | 77% | |
| Dietary Fiber | 14.77g | 59% | |
| Protein | 26.47g | 53% | |
| Vitamin C | 65.6mg | 109% | |
| Iron | 7.3mg | 41% | |
| Calcium | 230.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 93.48 Kcal (391 kJ) | ||
| Calories from fat | 29.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 49% | |
|---|---|---|---|
| Cholesterol | 4.64mg | 15% | |
| Sodium | 407.13mg | 164% | |
| Potassium | 351.38mg | 72% | |
| Total Carbs | 13.45g | 43% | |
| Sugars | 1.98g | 77% | |
| Dietary Fiber | 1.53g | 59% | |
| Protein | 2.73g | 53% | |
| Vitamin C | 6.8mg | 109% | |
| Iron | 0.8mg | 41% | |
| Calcium | 23.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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