Potato And Cucumber Salad With A Creamy Dill Dressing Recipe
This Potato and Cucumber Salad with a Creamy Dill Dressing is a refreshing and satisfying side dish featuring tender potatoes, crisp cucumbers, and a tangy, herb-packed dressing. Perfect for barbecues, potlucks, or a light lunch, this salad is easy to make and full of flavor. A great way to enjoy seasonal produce with a creamy twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1.5 lbs baby potatoes, halved
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1 large cucumber, thinly sliced
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1/2 red onion, thinly sliced
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1/2 cup sour cream
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1/4 cup mayonnaise
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2 tbsp fresh dill, chopped
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1 tbsp lemon juice
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1 tsp Dijon mustard
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Salt and pepper to taste
Instructions
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Boil potatoes until fork-tender, about 15 minutes. Drain and cool.
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In a bowl, whisk together sour cream, mayo, lemon juice, mustard, and dill. Season with salt and pepper.
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In a large bowl, combine cooled potatoes, cucumber, and red onion.
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Pour dressing over and toss to coat evenly.
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Chill for at least 30 minutes before serving.
Notes
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For extra crunch, add chopped celery.
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Can be made a day in advance and stored in the fridge.
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Use Greek yogurt instead of sour cream for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 290mg