This Crispy Potato Cucumber Avocado Salad is the kind of salad that feels fresh but still gives you something to bite into. You get cold, crunchy cucumbers, creamy avocado, sharp red onion, lots of herbs, and golden roasted potato cubes that make the whole bowl feel more satisfying.
The Greek yogurt dill dressing keeps it creamy and bright without making it heavy, so every bite has that mix of crisp, cool, creamy, and savory.
Ingredients
For the Crispy Potatoes
- 1 lb baby potatoes or Yukon gold potatoes, cut into small cubes
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 2 cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 ripe avocado, diced
- 2 spring onions, sliced
- 1/2 cup fresh herbs, chopped, such as dill, parsley, cilantro, or a mix
For the Greek Yogurt Dill Dressing
- 1/3 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 small garlic clove, grated
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Roast the potatoes
Heat the oven to 425°F. Cut the potatoes into small, even cubes so they cook quickly and crisp around the edges. Pat them dry with a clean towel, then toss them with olive oil, smoked paprika, garlic powder, cumin, cornstarch, salt, and black pepper.
Spread the potatoes on a baking sheet in a single layer. Give them space so they roast instead of steam. Bake for 25–30 minutes, flipping halfway, until golden, crisp, and tender inside.
2. Prep the salad
While the potatoes roast, thinly slice the cucumbers and red onion. Add them to a large bowl or jar with the diced avocado, spring onions, and chopped herbs.
3. Make the dressing
In a small bowl, mix the Greek yogurt, lemon juice, olive oil, honey, grated garlic, dill, oregano, chili flakes, salt, and black pepper. Stir until smooth. If the dressing feels too thick, add 1–2 teaspoons of water until it is easy to drizzle but still creamy.
Taste and adjust with a little more lemon juice or salt if needed.
4. Dress the cucumber mixture
Add most of the dressing to the cucumber mixture and toss gently. Use a spoon instead of shaking too hard, so the avocado keeps some shape and the salad stays fresh-looking.
Save a little dressing for drizzling over the top.
5. Add the crispy potatoes
Spoon the salad onto a serving plate or bowl. Add the hot crispy potatoes on top right before serving, then drizzle with the remaining Greek yogurt dill dressing.
Finish with extra dill, spring onions, chili flakes, and a light sprinkle of smoked paprika if you want more color.
Serve right away while the potatoes are crisp and the cucumbers are cold and crunchy.
Save this Potato Cucumber Avocado Salad to your Pinterest board so you have it ready for the next time you want something fresh, creamy, crispy, and a little different.
Notes
For the best texture, do not mix the potatoes into the salad too early. Add them at the end so they keep their crispy edges.
Greek yogurt makes the dressing creamy but still bright. If you want a richer taste, use full-fat Greek yogurt.
Fresh dill is the best herb here because it works beautifully with cucumber, lemon, avocado, and roasted potatoes.
