Creamy Potato Salad with Cucumber and Dill
Potato Salad with Cucumber and Dill is creamy, fresh, and full of crisp cucumber and bright dill flavor. It’s easy to make, perfect for BBQs and potlucks, and tastes even better after chilling.
Servings: 6 Servings
Calories: 246kcal
Equipment
- large pot
- colander
- large mixing bowl
- whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1 ⅕ lbs baby potatoes quartered
- 1 cup Persian or English cucumber thinly sliced
- ¼ cup red onion very thinly sliced
- ½ cup mayonnaise or Plain Greek Yogurt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 2 tablespoons fresh dill chopped (see note for dried)
- 2 tablespoons fresh chives chopped
- Salt and pepper to taste
Instructions
- Add potatoes to salted water and cook until fork tender. About 12-15 minutes. Drain and let cool slightly.
- Toss sliced red onion in cold water for 5 minutes, then drain. (optional)
- In a large bowl mix Greek yogurt, olive oil, vinegar, Dijon, garlic, salt and pepper.
- Add warm potatoes to the bowl and toss gently so they soak up the dressing.
- Fold in cucumbers, onion, dill, and chives.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
Substitutions
- If using Greek yogurt, taste as you go with the vinegar and Dijon to prevent the potato salad from becoming too tangy.
- Use 2 teaspoons dried dill if fresh dill is unavailable.
- Green onions can be used instead of chives, but opt for only using the green part since the white part can be pungent. Slice thinly.
- If the potato salad tastes too sharp, you can add a pinch of sugar to balance the flavors out.
- Don't forget to salt the water before boiling the potatoes or you risk them tasting bland in the salad.
- Make sure to add the potatoes to the dressing while they're still warm, not scalding hot. This will allow the potatoes to absorb the dressing better.
- Don't overcook your potatoes or they'll be mushy the longer they sit.
- Reserve some extra mayo, a tiny splash of vinegar, and a pinch of salt to revive it right before serving if needed.
- Consider adding the herbs and cucumber right before serving if you want to keep them crunchy.
Nutrition
Calories: 246kcal | Carbohydrates: 17g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 435mg | Fiber: 2g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg