Cucumber Potato Salad

• 1 1/2 pounds small red thin-skinned potatoes
• 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 1/2 cups slivered red onion, rinsed and patted dry
• 1 English cucumber, very thinly sliced

1. 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.
2. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
3. 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.
4. Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.
5. Note: Nutritional analysis is per 1-cup serving using half the dressing.

potatoes, yogurt, olive oil mayonnaise, dill, red wine vinegar, kosher salt, pepper, slivered red onion, cucumber

Taken from www.myrecipes.com/recipe/cucumber-potato-salad (may not work)