Description
A refreshing Potato and Cucumber Salad tossed in a creamy dill dressing, perfect for summer gatherings, BBQs, or a light lunch. This simple salad blends tender potatoes and crisp cucumbers with a tangy, herby dressing that’s packed with flavor. Quick to prepare and always a hit, this dish is a must-have for your next menu.
Ingredients
1 ½ pounds baby potatoes, halved
1 large cucumber, thinly sliced
½ cup sour cream
¼ cup mayonnaise
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and black pepper, to taste
Instructions
Cook the Potatoes: Boil the halved baby potatoes in salted water for 10–12 minutes or until fork-tender. Drain and let cool.
Prepare the Dressing: In a bowl, whisk together sour cream, mayonnaise, dill, mustard, lemon juice, garlic powder, salt, and pepper.
Assemble the Salad: In a large bowl, combine the cooled potatoes and cucumber slices. Pour the creamy dill dressing over and gently toss to coat.
Chill: Refrigerate the salad for at least 20 minutes before serving to let flavors meld.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add red onion slices for extra sharpness.
Best served chilled but can be eaten immediately after assembling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 310mg