- 2 1/4 pounds red-skinned potatoes
- 2 medium cucumbers, peeled, seeded, diced
- 1/2 cup chopped red onion
- 1 cup plain low-fat yogurt
- 6 tablespoons chopped fresh dill
- 4 teaspoons chopped fresh mint
- 2 teaspoons minced garlic
- Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)