Creamy Potato and Cucumber Salad with Dill

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Potato and Cucumber Salad with Creamy Dill Dressing

This refreshing potato and cucumber salad is tossed in a creamy dill dressing, making it a perfect side dish for any occasion. It's easy to make and full of flavor!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Side Dish

Cuisine: European

Calories: 350

Ingredients Method Notes

Ingredients

  

Salad

• 1 kg white baby potatoes
• 2 Lebanese cucumbers sliced thin
• 1 red onion sliced thin
• 1 cup parsley leaves roughly chopped
• 0.5 cup fresh dill finely chopped

Dressing

• 0.5 cup mayonnaise
• 0.33 cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 0.5 teaspoon sea salt
• 0.5 teaspoon cracked pepper

Method

 

1. Prepare the potatoes: Boil potatoes until fork-tender, about 25 minutes. Cool and cut into quarters or sixths.
2. Prepare the Vegetables: Thinly slice cucumbers and red onion, chop parsley and dill.
3. Make the Dressing: Whisk together dill, mayonnaise, lemon juice, olive oil, mustard, salt, and pepper until smooth.
4. Combine Ingredients: Combine potatoes, cucumbers, red onion, and parsley in a large bowl.
5. Add Dressing, Toss, and Serve: Pour dressing over salad and toss gently to coat.
6. Optional to Chill: Refrigerate for at least 1 hour or serve at room temperature.

Notes

For a tangier flavor, add a tablespoon of white wine vinegar to the dressing.