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Potato and Cucumber Salad with Creamy Dill Dressing

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A refreshing and creamy potato and cucumber salad, perfect for a light lunch or side dish. The dill dressing adds a burst of fresh flavor.

Ingredients

Salad

  • 4 medium potatoes (Yukon Gold or red potatoes work great)
  • 1 large cucumber (English cucumber preferred for fewer seeds)

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon lemon juice (or white vinegar)
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper

Instructions 

  • Cook potatoes: Boil whole with skins on until tender (15-20 minutes). Cool, peel, and chop.
  • Prep cucumber: Slice thinly. Salt and pat dry if desired.
  • Make dressing: Whisk mayonnaise, sour cream/yogurt, dill, lemon juice, mustard, salt, and pepper.
  • Combine: Toss potatoes and cucumbers gently with dressing.
  • Chill: Let salad rest in fridge for at least 30 minutes.

Notes

For a tangier flavor, add a splash more lemon juice or vinegar.
Calories: 250kcal
Cost: $8
Course: Salad, Side Dish
Cuisine: American
Keyword: Cucumber, Dill, potato

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Sodium: 150mg