Potato and Cucumber Salad with a Creamy Dill Dressing
This Potato and Cucumber Salad with a Creamy Dill Dressing unveils a harmonious medley of textures and flavours – the fluffy potatoes, the crunch of cucumbers, and the subtle bite of red onion – all enveloped in the velvety and full-flavoured dill-infused dressing. Whether enjoyed at a picnic, shared with loved ones, or savoured during a solo lunch, this Potato and Cucumber Salad with Creamy Dill Dressing is a celebration of simplicity and sophistication. It's a testament to the magic that happens when humble ingredients are combined with care and creativity. Let me show you how to make it.
Why you'll LOVE this Potato and Cucumber Salad
Long-Lasting Freshness: The sturdy nature of potatoes and cucumbers means this salad holds up exceptionally well in the fridge. Even after a few days, the flavors remain robust, and the textures stay intact, ensuring a consistently delicious experience with each serving.
Versatility in Serving: Whether you're portioning it out for lunch or dinner, this salad seamlessly adapts to different meal settings. Pair it with tofu, grilled chicken, fish, or your protein of choice for a well-balanced and satisfying meal that's ready to go.
Time Efficiency: With a preparation time of just 15 minutes, you can efficiently assemble multiple servings for the week ahead. The minimal effort required for cutting and tossing is a game-changer when you're aiming for efficient and stress-free meal prepping.
No Sacrifice on Flavour: Unlike some meal-prepped dishes that may lose their flavor over time, this salad actually benefits from some extra time in the fridge. The flavors meld, and the dressing infuses the ingredients, creating a more nuanced and delightful taste profile with each passing day.
Meal Prep and Easy Grab-and-Go Option: When time is of the essence, having pre-prepared meals is a lifesaver. Grab a container of this salad from the fridge, and you're instantly equipped with a wholesome and tasty option, minimizing the temptation to opt for less healthy alternatives.
Watch How to Make It
Helpful Tips
Boiling the Potatoes Whole: Whole potatoes absorb less water during the boiling process compared to peeled and diced potatoes. This is crucial for maintaining the desired texture of the salad; we want the potatoes to be tender but not waterlogged.
Testing for Doneness and Cooling Before Cutting: Pierce the potatoes with a fork or sharp knife, to check for doneness. They should be easily pierced but not overly soft or mushy. Then, allow the boiled potatoes to slightly cool down before cutting. This makes them easier to handle, and the slight cooling period helps them retain their shape.
Dill Dressing: Whisking the dressing, creates a creamy textured, and well-blended dressing. Simply make sure to adjust the quantities of lemon juice, salt, and pepper according to your taste preferences. The dressing should be balanced, with the lemon adding brightness and the salt enhancing the overall flavor.
Optional Additions: Sliced green or yellow capsicum can add bursts of color and freshness and toasted pine nuts or sunflower seeds can provide a delightful crunch.
Storage and Freshness: If planning to store the salad for an extended period, consider storing the dressing separately and adding it just before serving to maintain maximum freshness plus, if the salad has been refrigerated, give it a gentle toss before serving to redistribute the dressing and ensure all ingredients are well-coated.
Meal Prep and Dividing the Dressing: If making multiple servings for meal prep, portion the dressing separately for each container to prevent overdressing.
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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: Add the potatoes with skins to a pot of salted water and bring to a boil. Boil for 25 minutes, or until fork-tender, depending on the size of the baby potatoes. Once cooked, let them cool slightly and then cut into quarters or sixths.
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. Optional to Chill: Cover the bowl with cling wrap and refrigerate for at least 1 hour to allow the flavours to meld or optional to serve at room temperature.
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Recipe and Photography Margaret Pahos @CreateCookShare
