Description
A refreshing potato and cucumber salad with a creamy dill dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 pound small potatoes (Yukon Gold or Red)
- 2 cucumbers (English or Persian)
- 1/4 cup fresh dill, chopped
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for 10-15 minutes until fork-tender, then drain and cool for 10 minutes.
- Wash and slice the cucumbers into half-moons.
- In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, garlic powder, dill, salt, and pepper. Whisk until smooth.
- Cut the cooled potatoes into bite-sized chunks and fold them with the cucumbers in a large mixing bowl.
- Pour the creamy dill dressing over the potato and cucumber mixture and toss gently until well coated.
- Let the salad rest in the fridge for about 30 minutes before serving.
- Serve chilled or at room temperature, garnished with fresh dill if desired.
Notes
For variations, try adding cherry tomatoes or swapping dill with cilantro. This salad lasts in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato salad, cucumber salad, summer salad, creamy dressing, side dish