Description
Summer garden potato and cucumber salad with dill dressing whispers fresh Nordic charm on your plate. Cool cucumber slices and tender potatoes mingle under a silky herb-infused sauce that calls you to savor each crisp, refreshing bite.
Ingredients
Scale
Main Ingredients:
- 4 cups baby potatoes, halved
- 1 large cucumber, thinly sliced
Dressing Ingredients:
- 1/2 cup (120 milliliters) sour cream
- 1/4 cup (60 milliliters) mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
Seasoning Ingredients:
- Salt to taste
- Black pepper to taste
Instructions
- Immerse potatoes in generously salted water, simmering until easily pierced with a fork, approximately 10-12 minutes at medium-high heat.
- Remove potatoes from water, allowing them to cool completely and release excess moisture.
- Whisk together tangy sour cream, creamy mayonnaise, fragrant fresh dill, zesty lemon juice, pungent mustard, and minced garlic in a spacious mixing vessel.
- Slice cooled potatoes into uniform bite-sized pieces and thinly cut crisp cucumbers.
- Incorporate potato and cucumber pieces into the creamy dressing, gently folding to ensure even coating without breaking delicate ingredients.
- Sprinkle kosher salt and freshly cracked black pepper, adjusting seasoning to personal taste preferences.
- Refrigerate salad for a minimum of 30 minutes, allowing flavors to meld and dressing to slightly thicken, enhancing overall taste profile.
- Serve chilled as a refreshing side dish, garnishing with additional dill sprigs for visual appeal and aromatic enhancement.
Notes
- Selecting waxy potatoes like Yukon Gold ensures a creamy, firm texture that holds up well in the salad.
- Salting the boiling water adds flavor directly into the potatoes during cooking, enhancing overall taste.
- Chilling the salad allows flavors to meld together, creating a more harmonious and refreshing dish.
- For a lighter version, substitute Greek yogurt for sour cream to reduce calories and add protein.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 193 kcal
- Sugar: 3 g
- Sodium: 153 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 21 mg