Potato and Cucumber Salad with a Creamy Dill Dressing
Updated: Sep 27
This Potato and Cucumber Salad with Creamy Dill Dressing combines tender baby potatoes, crisp cucumber, red onion and fresh parsley with a creamy dill, lemon and Dijon dressing. Fresh, creamy and full of Mediterranean flavour, it’s an easy side salad for entertaining, barbecues or meal prep.
Watch How to Make It
HELPFUL TIPS
Cook the potatoes whole: Boiling the baby potatoes with their skins on helps prevent them from absorbing too much water and becoming waterlogged.
Check for doneness: The potatoes should be easily pierced with a fork or knife but still hold their shape. Allow them to cool slightly before cutting.
Adjust the dressing: Taste the creamy dill dressing before adding it to the salad and adjust the lemon juice, salt and pepper if needed.
Optional additions: Add sliced green or yellow capsicum for extra crunch, or toasted pine nuts or sunflower seeds for texture.
STORAGE & MEAL PREP
Store the salad in an airtight container in the refrigerator. Give it a gentle toss before serving to redistribute the dressing.
For meal prep, divide between individual containers and store the dressing separately, adding it just before serving for the best texture and freshness.
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Potato and Cucumber Salad with Creamy Dill Dressing
Serves 6 as a side salad | Makes 4 servings for meal prep
Prep 15 minutes | Cook 25 minutes
INGREDIENTS
Salad:
1kg white baby potatoes
2 Lebanese cucumbers, sliced thin
1 red onion sliced thin
1 cup parsley leaves, roughly chopped
Dressing:
½ cup fresh dill, finely chopped
½ cup mayonnaise
1/3 cup fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon sea salt
½ teaspoon cracked pepper
INSTRUCTIONS
1. Prepare the Potatoes: Place the potatoes, with skins on, in a pot of salted water and bring to the boil. Cook for approximately 20–25 minutes, or until fork-tender. Drain and allow to cool slightly before cutting into quarters or sixths, depending on their size.
2. Prepare the Vegetables: Thinly slice the Lebanese cucumbers and red onion, and chop the parsley leaves and dill.
3. Make the Dressing: In a bowl, whisk together the dill, mayonnaise, fresh lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and cracked pepper. Mix until the dressing is smooth and well combined.
4. Combine Ingredients: In a large mixing bowl, combine the potatoes, cucumbers, red onion, and chopped parsley.
5. Add Dressing, Toss, and Serve: Pour the creamy dill dressing over the salad ingredients in the bowl. Gently toss the salad to ensure that all the ingredients are well coated.
6. Chill or Serve: Serve at room temperature or cover and refrigerate for at least 1 hour before serving to allow the flavours to develop.
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Recipe and Photography Margaret Pahos @CreateCookShare
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