Recipes

Recipe: Roasted Potato and Cucumber Salad with Yogurt Dressing

Name: Recipe: Roasted Potato and Cucumber Salad with Yogurt Dressing
Yield: 2 to 3
Cuisine: European
Ingredients: For the Salad:; 21 ounces (600 g) baby potatoes, cut into quarters; 3 tbsp olive oil; ½ tsp plus 1 pinch salt, divided; ½ tsp black pepper; ½ tsp smoked paprika; ½ tsp garlic powder; ½ English cucumber, cut in half lengthwise, then thinly sliced into half-moons; 2 green onions, thinly sliced; 1 cup (50 g) chopped fresh dill; 1 cup (50 g) chopped fresh flat-leaf parsley; For the Yogurt Dressing:; ½ cup (120 g) plain yogurt (3.5% fat); 1 tbsp olive oil; 1 tbsp fresh lemon juice; 1 tbsp Dijon mustard; 1 pinch salt

by olivia hoffman May 22, 2025

May 22, 2025

Photos by Géraldine Leverd

Contrary to popular belief, “French cuisine can be easy, quick and healthy, all at the same time,” says Géraldine Leverd, who proves this in her debut cookbook The New French Kitchen: Modern Takes on Favorite Classic Dishes.

Growing up in Paris, Géraldine watched her mother prepare warm, wholesome meals with fresh ingredients every evening, no matter how busy their family was. As she helped in the kitchen, her love for cooking blossomed, and she cultivated a true talent to transform simple ingredients into creative takes on classic homemade dishes.

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Though she pursued studies and a professional career, her passion for food never faded. As an adult, she noticed that her community lacked the kind of effortless, balanced meal inspiration her mother had provided. Determined to fill that gap, she turned to social media, sharing simple yet exquisite dishes in a fun and engaging way. Her Instagram following quickly grew, evolving into the widely beloved food blog, “La Cuisine de Géraldine.”

Thanks to the overwhelming support of her audience, she was able to dedicate herself to cooking full-time in 2023, building a career as a recipe developer, content creator, food photographer, and now, an author!

Roasted Potato and Cucumber Salad with Yogurt Dressing

In the May/June 2025 issue, we featured four of Géraldine’s fresh and flavorful recipes from her new cookbook that make for a perfect light and satisfying late spring meal. In the magazine, you can look forward to recipes for Cheese and Green Asparagus Puff Pastries, Herbed Bacon-Wrapped Pork Tenderloin, and Lavender Shortbread Cookies and Strawberry Salad.

With garden party season and picnic weather on the horizon, we are delighted to share with you Géraldine’s recipe for Roasted Potato and Cucumber Salad with Yogurt Dressing. It’s a combination of crispy, oven-roasted potatoes with the freshness of cucumber and dill, all tossed in a light, creamy yogurt sauce.

SEE A PREVIEW OF THE MAY/JUNE 2025 MAGAZINE