Dilled Potato Cucumber Salad
Creamy, refreshing, and bursting with vibrant flavors, this Dilled Potato Cucumber Salad is the perfect side dish for any occasion. Featuring tender baby potatoes, crisp cucumber slices, and a tangy Greek yogurt-based dressing infused with fresh dill, lemon juice, and a hint of Dijon mustard, this salad is both light and satisfying. Thinly sliced red onions add a subtle zing, while the creamy dressing ties everything together seamlessly. Ready in just 35 minutes, this easy-to-make recipe is an ideal choice for picnics, barbecues, and weeknight dinners. Serve it chilled or at room temperature to let the zesty, herbaceous flavors truly shine. Perfect for healthy summer fare or everyday meals, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 large cucumber
- 1 cup Greek yogurt
- 1 tablespoon mayonnaise
- 3 tablespoons fresh dill
- 0.5 medium red onion
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and scrub the baby potatoes. Cut them in half if they are larger, ensuring all pieces are uniform in size.
Place the potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes are cooking, peel the cucumber if desired (optional) and slice it into thin rounds. If the cucumber has a lot of seeds, consider scooping them out before slicing.
Finely chop the fresh dill and thinly slice the red onion. Set these aside.
In a medium bowl, prepare the dressing by whisking together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy.
Once the potatoes have cooled to room temperature, transfer them to a large mixing bowl. Add the sliced cucumber, red onion, and fresh dill.
Pour the prepared dressing over the potatoes and vegetables. Gently toss everything together until evenly coated, being careful not to break the potatoes.
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 22.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4806 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
