Скачать или смотреть Easy Potato and Cucumber Salad with Creamy Dill Dressing

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Potato and Cucumber Salad with Creamy Dill Dressing is an easy salad for meal prep, lunch or as a side to any main meal.

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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