Greek Potato Salad

Ingredients

• 2 1/2 lbs red potatoes,
• 1/3 cup chopped red onion
• Salt and freshly ground black pepper
• 1/2 english cucumber
• 1 cup fat free plain Greek yogurt
• 1/4 cup mayonnaise
• 3 Tbsp finely chopped fresh parsley,
• 1 Tbsp minced fresh dill,
• 1 1/2 Tbsp fresh lemon juice
• 1 garlic clove, )
• 1/2 tsp lemon zest,

Directions

1. Put the potatoes into a large pot, pour in enough water to submerge them, and stir a teaspoon of salt into the water. Set the pot over medium-high heat and bring it to a boil; once bubbling, cover it, lower the heat to medium-low, and cook at a gentle simmer until the potatoes are tender all the way through, about 8 – 10 minutes.
2. Drain the potatoes, then cool them completely. To move things along, spread them on a rimmed baking sheet and set them in the freezer for about 10 – 15 minutes.
3. While the potatoes cool, pile the diced cucumber onto several layers of paper towels, fold the towels around it, and press out some of the extra moisture.
4. Move the cucumber into a large mixing bowl. Spoon in the Greek yogurt and mayonnaise. Sprinkle in the parsley and dill, then add the lemon juice and garlic; season with salt and pepper to taste, and give everything a good stir.
5. Tip the potatoes into the bowl along with the red onion, then toss until everything is evenly coated.
6. Serve within a few hours, finishing the bowl with more parsley, dill and lemon zest; keep chilled.