Ingredients
- 1.5 lbs small red or Yukon Gold potatoes, halved or quartered
- 1 large cucumber, sliced (or ½ English cucumber)
- ½ small red onion, thinly sliced
- 3 Tbsp chopped fresh dill
- 3 Tbsp olive oil
- 2 Tbsp white wine or apple cider vinegar
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
1. Place potatoes in a pot, cover with cold water, add 1 tsp salt, and bring to a boil. Simmer until fork-tender (~12 min), drain, and cool.
2. While potatoes cool, salt cucumber slices in a colander for 20 min to draw moisture; then rinse and pat dry.
3. In a large bowl, whisk olive oil, vinegar, Dijon, salt, and pepper into a vinaigrette.
4. Add cooled potatoes, cucumbers, onion, and dill, tossing gently to coat well.
5. Chill for at least 30 minutes to let flavors blend before serving. Good up to 3 days stored in fridge.
Notes
• Use waxy potatoes (red/Yukon Gold) so they hold shape well. • Salting cucumbers prevents a watered‑down salad from excess moisture. • Switch vinegar types—or add fresh lemon juice—for different flavor profiles. • This salad adapts well to extras like chopped radish, feta, or olives.
- Prep Time: 25 minutes (plus chilling)
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg