Cucumber Dill Potato Salad Recipe
Enjoy a refreshing twist on classic potato salad with this Cucumber Dill Potato Salad recipe. Creamy, tangy, and herb-infused, it’s the perfect side dish for any summer gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Ingredients
Units
Scale
Baby Potatoes:
- 2 pounds baby potatoes, halved
Cucumber:
- 1 large cucumber, thinly sliced
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes: Boil baby potatoes until fork-tender. Drain and let cool.
- Prepare Dressing: Whisk together mayonnaise, sour cream, vinegar, mustard, garlic powder, salt, and pepper.
- Combine Ingredients: Toss potatoes, cucumber, and dressing. Add fresh dill.
- Chill: Refrigerate for 30 minutes before serving.
Notes
- For added tang, try adding a splash of pickle juice or chopped pickles.
- Greek yogurt can be used in place of sour cream for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
