Creamy Cucumber Dill Potato Salad
A tangy, yogurt-based potato salad with fresh cucumber and dill. This Polish-inspired dish uses lemon zest and a touch of sour cream for creaminess, delivering crisp bite from cucumber and a bright finish suitable for potlucks or picnics.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ¾ pounds potatoes (yukon gold or red), peeled or scrubbed and cubed
- ½ medium cucumber, diced
- ¼ cup plain Greek yogurt
- ⅛ cup sour cream
- 1 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoons fresh dill, chopped
- ⅛ cup red onion, finely chopped
- ½ tablespoon olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Optional: extra dill sprigs for garnish
Instructions
- Boil potatoes in salted water until tender, about 12-15 minutes; drain and cool 5 minutes.
- While potatoes cook, whisk yogurt, sour cream, lemon juice, lemon zest, mustard, salt, and pepper in a bowl; set aside.
- Chill cucumber and onion in a small bowl with a pinch of salt for 5 minutes, then drain excess moisture.
- Toss warm potatoes with olive oil, dill, cucumber, onion, and the yogurt dressing until well coated; adjust seasoning to taste.
- Chill at least 30 minutes before serving; garnish with extra dill for a fresh finish.
Chef’s Pro Tips
- Use waxy potatoes for better texture.
- Blanch dill into the dressing for a mellow herbal note.
- Chill fully to let flavors meld.
Serving Suggestions
Serve alongside grilled chicken or salmon and a light green salad for a complete plate.
Storage Instructions
Store in an airtight container in the fridge for up to 3 days. Keep dressing and potatoes combined until serving for best flavor.
Nutritional Estimates
Per serving · 2 servings total
| calories | 260 |
|---|---|
| protein | 6 |
| carbs | 38 |
| fat | 9 |
Community Ratings & Comments
Community Rating:★★★★★(5.0)
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