Potato, Cucumber And Dill Salad
A refreshing potato, cucumber, and dill salad featuring tangy vinegar, fresh herbs, and creamy dressing—perfect for summer picnics or light lunches, appealing to herb lovers and salad enthusiasts.
Ingredients
Instructions
- Cook the baby red potatoes in a pot of boiling water until just tender. Drain.
- Transfer the hot potatoes to a large bowl. Add 2 tablespoons of vinegar and stir gently.
- Combine the remaining 1 1/2 teaspoons of vinegar and Dijon mustard in a small bowl.
- Gradually whisk in the canola oil to create a dressing. Add chopped dill.
- Pour the dressing over the potatoes and season with salt and pepper. Cover, chill, and bring to room temperature before serving.
- Mix in the sliced pickling cucumbers.
- Garnish with fresh dill sprigs before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the dressing. If you can't find baby red potatoes, any small waxy potato will work well. For a tangier flavor, you can substitute apple cider vinegar for rice wine vinegar. Fresh dill is key, but you can also use dried dill in a pinch, just reduce the amount.
Serving Suggestions
This Potato, Cucumber and Dill Salad is perfect as a side dish for grilled meats or served alongside sandwiches. It pairs beautifully with dishes like Bourbon Sausages or can be enjoyed as a light lunch on its own. Garnish with extra dill sprigs for a fresh presentation and serve with crusty bread for a complete meal.
Storage & Reheating
Leftover salad can be stored in an airtight container in the refrigerator for up to three days. To refresh the salad, add a splash of vinegar or a little more oil before serving. Avoid freezing, as the potatoes and cucumbers will lose their texture upon thawing. Serve chilled or at room temperature for best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Potato, Cucumber And Dill Salad contains roughly 223 calories, with 17g protein, 2g carbohydrates, and 16g fat. It is an excellent source of protein (35% of the Daily Value) and vitamin C (28% of the Daily Value), and a good source of iron and vitamin A. At about 223 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be prepared a day in advance. Just keep it covered in the refrigerator. The flavors will meld beautifully as it sits. If you prefer crunchier cucumbers, add them just before serving to maintain their texture.
What can I substitute for pickling cucumbers?
If pickling cucumbers are unavailable, you can use English cucumbers or regular cucumbers. Just slice them thinly, and if they're seedy, consider removing the seeds to avoid excess moisture in the salad.
Is this salad suitable for vegan diets?
Yes, this Potato, Cucumber and Dill Salad is naturally vegan. The dressing is made with canola oil and Dijon mustard, both of which are plant-based. You can enjoy it as part of a vegan meal or serve it alongside other vegan recipes for a delightful spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).