Potato and Cucumber Salad
Light, creamy, and bursting with fresh flavors, this Potato and Cucumber Salad is a delightful side dish perfect for any occasion. Featuring tender baby potatoes, crisp cucumber slices, and the subtle zest of dill, this salad is dressed in a luscious blend of mayonnaise, sour cream, Dijon mustard, and a splash of lemon juice for a tangy kick. A quick 30-minute recipe, it’s incredibly easy to whip up yet tastes like you put in hours of effort. Ideal for summer picnics, barbecues, or even a light weeknight dinner, this potato and cucumber salad is a crowd-pleaser that offers the perfect balance of creamy texture and refreshing crunch. Serve it chilled to let the flavors meld beautifully and elevate your meal in no time!
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Ingredients
- 500 grams Baby potatoes
- 1 large Cucumber
- 1 small Red onion
- 2 tablespoons Fresh dill
- 4 tablespoons Mayonnaise
- 2 tablespoons Sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Wash the baby potatoes thoroughly and place them in a pot of salted water. Bring to a boil and cook for about 12-15 minutes, or until they are tender when pierced with a fork.
Step 2
While the potatoes are cooking, wash the cucumber and slice it into thin rounds. Set aside.
Step 3
Peel and finely slice the red onion into thin strips. Place the slices in a bowl of cold water for 5 minutes to mellow the sharpness, then drain and pat dry with a paper towel.
Step 4
Finely chop the fresh dill and set aside.
Step 5
Once the potatoes are cooked, drain them in a colander and allow them to cool to room temperature. Once cooled, cut them into bite-sized halves or quarters, depending on their size.
Step 6
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper. Whisk together to create the dressing.
Step 7
Add the cooled potatoes, cucumber slices, red onion, and chopped dill to the mixing bowl with the dressing. Toss gently to coat all ingredients evenly.
Step 8
Taste the salad and adjust seasoning with more salt or pepper if needed.
Step 9
Transfer the salad to a serving dish and garnish with extra dill if desired. Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld.
Nutrition Facts
| Serving size | (1126.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 981.4 |
| Total Fat 50.5g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 72mg | 0% |
| Sodium 2673.1mg | 0% |
| Total Carbohydrate 128.3g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 16.7g | |
| Protein 15.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.3mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 2900.0mg | 0% |
Source of Calories