Easy Healthy Greek Potato Egg Salad

Boil the small potatoes until tender, then let them cool and cut into bite‑size pieces.

Chop the hard‑boiled eggs and add them to the potatoes.

Add the diced cucumber, finely diced red onions, chopped parsley, and cubed chicken breast; toss gently to combine.

In a bowl, whisk together the fat‑free Greek yogurt, light mayo, lemon juice, minced garlic, fresh dill, oregano, salt, and black pepper to form the Greek tzatziki dressing.

If the dressing is too thick, thin it with a splash of water or milk; optionally stir in honey for a touch of sweetness.

Pour the dressing over the potato‑egg mixture and mix until everything is evenly coated.

Portion the salad into bowls and serve immediately, or chill for a refreshing cold salad.