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Potato and Cucumber Salad with a Creamy Dill Dressing

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 250
A fresh and creamy potato salad featuring crisp cucumbers and a flavorful dill dressing, perfect for summer gatherings.

Ingredients

Main

  • 1 kg white baby potatoes (with skins)
  • 2 pieces Lebanese cucumbers (sliced thin)
  • 1 red red onion (sliced thin)
  • 0.5 cup parsley leaves (roughly chopped)
  • 0.5 cup fresh dill (finely chopped)
  • 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 for 25 minutes, then cool and cut into quarters.
  • Slice cucumbers and red onion; chop parsley and dill.
  • Whisk together dill, mayonnaise, lemon juice, olive oil, mustard, salt, and pepper to make dressing.
  • Combine potatoes, cucumbers, onion, and parsley in a large bowl.
  • Pour dressing over ingredients and toss to coat. Chill for 1 hour or serve immediately.

Notes

For extra flavor, add a squeeze of lemon before serving.
Calories: 250kcal
Cost: $12
Course: Salad
Cuisine: international
Keyword: cucumber, Dill, Potato