Potato and Cucumber Salad with Creamy Dill Dressing served in a bowl

Potato and Cucumber Salad with Creamy Dill Dressing

BySavannah Brooks
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Why Make This Recipe

Potato and Cucumber Salad with Creamy Dill Dressing is a delightful dish that brings together the creamy texture of potatoes and the refreshing crunch of cucumbers. It’s great for picnics, barbecues, or a side at dinner. This recipe is simple and quick to prepare, making it perfect for anyone looking for an easy yet tasty addition to their meal.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Ingredients:

  • 4 medium potatoes, diced
  • 1 large cucumber, sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon vinegar
  • Salt and pepper to taste

Directions:

  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, cucumber, and red onion.
  3. In a separate bowl, mix together the sour cream, mayonnaise, dill, vinegar, salt, and pepper until smooth.
  4. Pour the dressing over the potato and cucumber mixture, and gently toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

How to Serve Potato and Cucumber Salad with Creamy Dill Dressing

Serve the Potato and Cucumber Salad chilled as a side dish. It pairs well with grilled meats, sandwiches, or can be enjoyed on its own for a light meal. Garnish with a sprinkle of fresh dill on top for a pretty presentation.

How to Store Potato and Cucumber Salad with Creamy Dill Dressing

Store any leftover salad in an airtight container in the refrigerator. It should last for about 2 to 3 days. If the salad starts to look watery, just give it a good stir before serving again.

Tips to Make Potato and Cucumber Salad with Creamy Dill Dressing

  • Make sure to let the potatoes cool before mixing them with the dressing to prevent it from becoming too runny.
  • Use fresh dill for the best flavor, but dried dill can work as well if fresh is unavailable.
  • If you want a little extra crunch, consider adding some diced bell peppers or celery to the mix.

Variation

You can add chopped hard-boiled eggs for added protein or substitute Greek yogurt for sour cream for a healthier twist. Try using different herbs such as parsley or cilantro to change the flavor profile.

FAQs

Can I make this salad ahead of time?
Yes! You can prepare this salad a few hours in advance or even the day before. Just keep it chilled in the fridge until you’re ready to serve.

What type of potatoes work best for this salad?
Waxy potatoes like red potatoes or Yukon gold potatoes hold their shape well and are recommended for this salad.

Can I use a different dressing?
Absolutely! You can experiment with various dressings such as ranch or vinaigrettes to suit your taste preferences.

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Potato and Cucumber Salad with Creamy Dill Dressing

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A refreshing potato and cucumber salad with a creamy dill dressing, perfect for picnics or as a light side dish.

Ingredients

  • 4 medium potatoes, diced
  • 1 large cucumber, sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon vinegar
  • Salt and pepper to taste

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, cucumber, and red onion.
  3. In a separate bowl, mix together the sour cream, mayonnaise, dill, vinegar, salt, and pepper until smooth.
  4. Pour the dressing over the potato and cucumber mixture, and gently toss to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For best flavor, use fresh dill. You can also add diced bell peppers or celery for an extra crunch.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling and Mixing
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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