Ingredients

  • 1 large cucumber, sliced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Salt, to taste
  • 1 tbsp fresh parsley or dill, chopped

Instructions

  1. Cook the potatoes: Boil the diced potatoes in salted water for 10–15 minutes until fork-tender. Drain and let them cool completely.
  2. Prepare the vegetables: Slice the cucumber and dice the carrots. Pat the cucumber dry to remove excess moisture.
  3. Make the dressing: In a bowl, mix Greek yogurt, mayonnaise, lemon juice, garlic powder, black pepper, and salt until smooth.
  4. Combine: Add the cooled potatoes, cucumber, and carrots to a large bowl.
  5. Add the dressing: Pour the creamy dressing over the vegetables and gently toss until everything is coated.
  6. Chill and serve: Refrigerate for 20–30 minutes to let the flavors blend. Garnish with fresh parsley or dill before serving.