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
Units
Scale
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
