I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
Ingredients:
1 1/2 pounds potatoes, cut into bite-size pieces 1/2 cup plain low-fat Greek yogurt 1/2 cup olive oil mayonnaise or regular mayonnaise 1/2 cup roughly chopped fresh dill 2 tablespoons red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon pepper 1/2 cups slivered red onion, rinsed and patted dry As many thinly sliced cucumbers as you like
Preparation:
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. Drain and allow to cool.
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. Taste for seasoning since potatoes can soak up a lot of salt.
Make ahead: Chill potatoes and dressing separately and slice cucumber just before serving, then toss everything together.