Potato And Cucumber Salad With A Creamy Dill Dressing Recipe
This potato and cucumber salad with a creamy dill dressing is a refreshing and flavorful side dish. Tender potatoes and crisp cucumbers are tossed in a smooth, tangy dressing made with sour cream, mayo, and fresh dill. It’s the perfect recipe for picnics, BBQs, or a light lunch. Simple ingredients come together to create a creamy, cool salad that's as delicious as it is easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
1½ lbs baby potatoes, halved
-
1 large cucumber, thinly sliced
-
½ cup sour cream
-
¼ cup mayonnaise
-
1 tbsp Dijon mustard
-
2 tbsp fresh dill, chopped
-
1 tbsp lemon juice
-
Salt and pepper, to taste
-
Optional: 2 green onions, chopped
Instructions
-
Boil the baby potatoes in salted water until fork-tender, about 10–12 minutes. Drain and cool.
-
In a large bowl, whisk together sour cream, mayo, Dijon mustard, lemon juice, and fresh dill.
-
Add cooled potatoes, cucumber slices, and green onions to the bowl. Toss gently to coat.
-
Season with salt and pepper to taste.
-
Chill for at least 30 minutes before serving.
Notes
-
Use Greek yogurt instead of sour cream for a healthier twist.
-
Best served cold.
-
Fresh dill adds the best flavor—avoid dried if possible.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 240mg