Potato And Cucumber Salad With A Creamy Dill Dressing Recipe
This Potato and Cucumber Salad with a Creamy Dill Dressing is a refreshing side dish perfect for summer gatherings. Tender potatoes and crisp cucumbers are coated in a tangy, herby, and smooth dressing that’s easy to make and bursting with flavor. It’s a crowd-pleaser that pairs well with grilled meats or can be enjoyed on its own.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 ½ lbs baby potatoes, halved
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1 large cucumber, thinly sliced
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½ cup sour cream
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¼ cup mayonnaise
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1 tbsp lemon juice
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2 tbsp fresh dill, chopped
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1 garlic clove, minced
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Salt and pepper to taste
Instructions
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Boil potatoes in salted water until tender, about 15 minutes. Drain and let cool.
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In a large bowl, mix sour cream, mayonnaise, lemon juice, garlic, and dill. Season with salt and pepper.
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Add cooled potatoes and sliced cucumber to the dressing. Toss gently to coat.
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Chill for at least 30 minutes before serving for best flavor.
Notes
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Use Greek yogurt instead of sour cream for a lighter version.
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Add red onion or chives for extra flavor.
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Best served cold and fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 320mg