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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Recipe Information
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
Instructions
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.
While the potatoes are cooking, wash the cucumber and slice it into thin rounds. Set aside.
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.
Finely chop the fresh dill and set aside.
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.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper. Whisk together to create the dressing.
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.
Taste the salad and adjust seasoning with more salt or pepper if needed.
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
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 16.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2900 mg | 62% | |
*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.
