Description
A hearty potato salad paired with refreshing cucumber and a luscious, herby dill dressing. Perfect for summer barbecues and family gatherings.
Ingredients
Scale
- 2 cups potatoes, diced
- 1 cucumber, sliced
- 1/2 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prep your potatoes by washing and dicing them into bite-sized cubes. Place them in a pot of salted water and bring to a boil. Reduce heat and simmer for 10-15 minutes until fork-tender.
- Cool the potatoes by draining and placing them in a bowl of ice water for 5-10 minutes.
- Slice the cucumber thinly and set aside in a separate bowl.
- Make the creamy dill dressing by combining sour cream, chopped dill, lemon juice, salt, and pepper in a bowl and mixing until smooth.
- Combine the cooled potatoes and cucumber in a larger bowl, drizzle the dressing over, and gently toss to coat.
- Chill the salad in the fridge for at least 30 minutes before serving.
- Serve in a chilled bowl, garnished with extra dill and lemon slices.
Notes
For variations, consider adding protein, diced avocado, or spicy elements like jalapeño. This salad can be prepared a day in advance for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: potato salad, cucumber salad, summer recipes, creamy dressing, dill dressing, side dish