If you’re craving a refreshing, summery dish that’s both easy to prepare and absolutely delectable, look no further than this Cucumber Dill Potato Salad. This dish weaves together tender potatoes, a creamy dressing, and crisp cucumbers, making it a perfect side for any meal or a standout dish on its own.
Why You’ll Love This Recipe
- Fresh and Crisp: The addition of cucumber and dill brings a burst of freshness that’s hard to beat.
- Perfectly Creamy: The blend of mayo and mustard offers a creamy texture that coats each potato perfectly.
- Easy to Customize: You’re free to add your own twist with additional vegetables or herbs.
- Ideal for Any Occasion: Serve this salad at barbecues, picnics, or just a simple family dinner.
Ingredients You’ll Need
The magic of a Cucumber Dill Potato Salad lies in its simplicity. Each ingredient complements the other, adding layers of flavor, texture, and color that come together beautifully.
- Small Gold Potatoes: These hold their shape well and have a lovely buttery texture.
- Sea Salt: A pinch enhances and balances the flavors of the salad.
- Mayonnaise: Provides the creamy base of the dressing.
- Dijon Mustard: Adds a slight tanginess and depth.
- Apple Cider Vinegar: A touch of acidity that brightens the dish.
- Fresh Dill: Brings a fragrant herbal note that’s essential to the salad.
- Chopped Cucumber: Provides that delightful crunch.
- Chopped Red Onion: Offers a subtle sharpness that cuts through the creaminess.
Variations
This Cucumber Dill Potato Salad is already a burst of flavor, but don’t hesitate to make it your own! Here are some simple tweaks to suit your needs or cravings.
- Add Bacon: For a smoky, savory twist, sprinkle some crispy bacon bits over the salad.
- Use Greek Yogurt: Swap out half the mayonnaise for Greek yogurt for a tangier and lighter version.
- Extra Veggies: Toss in some chopped bell peppers or scallions for added color and crunch.
How to Make Cucumber Dill Potato Salad
Step 1: Boil and Cool Potatoes
Start by covering your quartered potatoes with water in a large pot. Add a generous teaspoon of salt, and bring it all to a boil. Let them simmer for about 8-10 minutes until they’re tender when pierced with a fork. Once done, drain them and let them cool completely on a baking sheet for the ideal texture.
Step 2: Prepare the Dressing
While your potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and fresh dill. Add a good pinch of salt to enhance the flavors. This creamy concoction is what sets our salad apart.
Step 3: Assemble the Salad
Toss your cooled potatoes in the prepared dressing. Add chopped cucumber and red onions, mixing gently to coat everything evenly with that luscious dressing. Taste it and adjust the seasoning as desired.
Pro Tips for Making Cucumber Dill Potato Salad
- Potato Perfection: Be sure not to overcook the potatoes, as they should be firm enough to hold up in the salad.
- Chill Time: Cooling the potatoes completely is crucial for them to absorb the flavors without becoming mushy.
- Herb Infusion: Consider adding fresh dill at the end for an extra burst of flavor right before serving.
- Season to Taste: Always taste your salad before serving and adjust the salt and pepper as needed.
How to Serve Cucumber Dill Potato Salad
Garnishes
Add a sprinkle of fresh dill or a pinch of paprika over the top right before serving to enhance its visual appeal and add an extra layer of flavor.
Side Dishes
This salad pairs wonderfully with grilled chicken, steak, or fish. It’s also a superb addition to any barbecue spread, blending seamlessly with classic backyard favorites.
Creative Ways to Present
Serve the salad in a large, vibrant bowl to let the colors pop, or use individual ramekins for a plated presentation. Top with microgreens for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber Dill Potato Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for meal prep or a quick weekday side.
Freezing
Unfortunately, this salad doesn’t freeze well due to the creamy dressing and fresh vegetables. It’s best enjoyed fresh or from the fridge within a few days of preparation.
Reheating
This dish is meant to be served cold or at room temperature. Avoid reheating, as the dressing and texture won’t hold up well to heat.
FAQs
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Can I use a different type of potato for this salad?
Yes, while small gold potatoes are ideal for their texture, you can also use red potatoes or fingerlings for a delightful variation.
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Is there a substitute for dill if I don’t have any?
If you’re out of dill, fresh parsley or chives can add a fresh, flavorful touch as well.
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What can I do if my salad is too creamy?
If the salad turns out too creamy, you can add more potatoes or toss in some extra crunchy veggies to balance it out.
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How can I make this salad vegan?
Simply replace the mayonnaise with a plant-based alternative, and the rest of the ingredients are naturally vegan-friendly!
Final Thoughts
The Cucumber Dill Potato Salad is truly a versatile and delightful dish, perfect for virtually any occasion. I warmly encourage you to give it a try and perhaps experiment with some of the variations suggested here. Happy cooking, and enjoy every refreshing bite!
Print
Cucumber Dill Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This refreshing Cucumber Dill Potato Salad features tender golden potatoes tossed in a creamy, tangy dressing infused with fresh dill, cucumber, and red onion. Perfect as a side dish for picnics, barbecues, or summer gatherings, it combines crisp vegetables with hearty potatoes for a satisfying bite.
Ingredients
Potatoes
- 24 oz small gold potatoes, rinsed and quartered or cut into bite-sized pieces
Seasonings & Vegetables
- 1 tsp sea salt, plus more as needed
- 1/2 cup chopped cucumber (I like Persian)
- 1/4 cup chopped red onion
Sauces & Herbs
- 1/2 cup mayonnaise, heaping
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 3 tbsp chopped fresh dill
Instructions
- Cook Potatoes: Place the quartered potatoes in a large pot and cover with at least 1 inch of water. Add 1 tsp of sea salt. Bring to a boil and cook for 8-10 minutes, or until the potatoes are fork-tender. Drain the potatoes and spread them on a dry baking sheet to cool completely.
- Prepare Dressing: While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, and a generous pinch of salt in a bowl until smooth.
- Toss Salad: Once the potatoes are cooled, transfer them to a large mixing bowl. Add the chopped cucumber and red onion. Pour the prepared dressing over the mixture and gently toss until evenly coated.
- Chill & Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy.
Notes
- For extra flavor, add a pinch of black pepper or a squeeze of fresh lemon juice.
- You can prepare this salad a few hours ahead; keep it refrigerated until ready to serve.
- Adjust the amount of mayonnaise for creaminess according to taste.
- Use red or English cucumbers for a less watery texture.
Nutrition
- Serving Size: 1 cup (about 200 grams)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
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