Potato Salad with Feta, Dill and Cucumber

This Greek-inspired side gets a nice crunch from the cucumber, while crumbled feta lends a salty tang. Feel free to include chopped kalamata olives to add another savory layer. Serve immediately; otherwise, the cucumbers will make the potato salad watery.

Ingredients :

• 2 pounds white potatoes
• 1 cucumber
• 5 tablespoons plain yogurt
• 3 teaspoons white wine vinegar
• 4 ounces feta, crumbled
• 2 tablespoons chopped dill
• Salt to taste

Directions :
Scrub potatoes well. Add to pot of water and bring to a boil; simmer until potatoes are tender but not mushy, about 15 minutes. Drain and let cool.