Lynn's Cucumber and Fresh Dill Potato Salad Recipe

Directions:

1. Ingredients
2. /2 pounds small red thin-skinned potatoes
3. /2 cup plain low-fat Greek yogurt
4. /2 cup olive oil mayonnaise or regular mayonnaise
5. /2 cup roughly chopped fresh dill
6. Tablespoons red wine vinegar
7. Teaspoon kosher salt
8. /2 teaspoon pepper
9. /2 cups slivered red onion, rinsed and patted dry
10. English cucumber, very thinly sliced
11. Preparation
12. 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.
13. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
14. 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.
15. Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber just before serving.
16. Note: Nutritional analysis is per 1-cup serving using half the dressing.