Potato salad with cucumber and dill
With the tangy combination of cucumber and dill, it adds a Scandinavian note to this otherwise classic potato salad. It is also a great dish to serve to guest at a barbecue or even as a nice side dish.
Potato salad with cucumber and dill recipe
Ingredients
- 3 lbs. new red potatoes, unpeeled
- 1/3 cup chopped scallions, green and white parts
- 1 English cucumber, sliced lengthwise, and then sliced across
- 1/2 cup chopped fresh dill
- 2/3 cup olive oil
- 4 tbsp. white wine vinegar
- 1 tbsp. Dijon-style mustard
- Sea salt and freshly ground black pepper
Method
- Roughly chop the unpeeled potatoes and then boil them in a large pan of salted water until tender. Drain and cool.
- In a large bowl, combine the potatoes, scallions, cucumber slices, and dill.
- In a separate small bowl, mix together the olive oil, vinegar, and mustard. Pour this dressing over the potato mixture.
- Season with salt and pepper.
- Toss until the salad is thoroughly mixed.
- Store in the refrigerator in an airtight container until needed.
Serves 6
Potato salad dishes are best served in bowls like the Carlisle Balsam Melamine Angled Salad Bowl. You can find more salad ideas here that will impress anyone that you are hosting.
