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Place potatoes in water to cover in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 to 12 minutes or until potatoes are fork-tender. Drain well. Cool completely.
Mix yogurt, sour cream and milk in small bowl with wire whisk until well blended. Add lemon juice, honey, and seasonings; mix until well blended.
Place potatoes, cucumber and onion in large bowl. Add yogurt dressing; toss gently to coat well. Garnish with crumbled feta cheese, if desired. Cover. Refrigerate until ready to serve.