Yogurt Summer Potato Salad
recipe

A refreshing and delicious salad that utilizes leftover new potatoes. Perfect summer dish!
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 500 g new potatoes
- 200 g pickled cucumbers
- 200 g plain yogurt
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions:
1. Boil the new potatoes in salted water until tender. Let them cool and slice them.
2. Chop the pickled cucumbers into small pieces.
3. In a bowl, mix the yogurt, olive oil, lemon juice, salt, and pepper.
4. Add the sliced potatoes and pickled cucumbers to the yogurt mixture. Stir gently to combine.
5. Allow the salad to chill in the refrigerator for about 15 minutes before serving.
6. Garnish with fresh dill and serve cold.
Nutritional Information (per serving):
Calories: 180 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 7 g
Fiber: 2 g

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