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. The combination of flavors and textures creates a delightful culinary experience.
Ingredients
Salad
- 1 kg white baby potatoes (with skins)
- 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
Instructions
- Boil potatoes in salted water until fork-tender, about 25 minutes. Cool and cut into quarters or sixths.
- Thinly slice cucumbers and red onion. Chop parsley and dill.
- Whisk dill, mayonnaise, lemon juice, olive oil, mustard, salt, and pepper until smooth.
- Combine potatoes, cucumbers, red onion, and parsley in a large bowl.
- Pour dressing over salad and toss gently to coat.
- Chill for 1 hour or serve at room temperature.
Notes
For a tangier flavor, add a tablespoon of white wine vinegar to the dressing.
Nutrition
Calories: 250kcal | Carbohydrates: 25g | Protein: 4g | Fat: 15g | Sodium: 300mg