Ingredients
2 lbs baby potatoes (halved)
1 large cucumber (thinly sliced or diced)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh dill (chopped)
1 tablespoon Dijon mustard
1 garlic clove (minced)
Salt and black pepper (to taste)
Optional: 1/4 cup red onion (thinly sliced)
Instructions
Cook the Potatoes:
Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 10–15 minutes until fork-tender. Drain and let cool slightly.
Make the Dressing:
In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, lemon zest, Dijon mustard, garlic, dill, salt, and pepper.
Combine Ingredients:
Add warm (not hot) potatoes to the dressing and gently toss to coat.
Add Fresh Ingredients:
Fold in cucumber and red onion (if using).
Chill & Serve:
Refrigerate for at least 30 minutes to let flavors meld. Garnish with extra dill before serving.
Notes
Cooking Tips
- Use waxy potatoes (like Yukon Gold or baby potatoes) for the best texture.
- Let potatoes cool slightly before mixing to avoid a watery salad.
- Slice cucumbers thin for better texture and flavor distribution.
- Add extra lemon juice for a brighter, tangier taste.
Variations
- Lighter Version: Use all Greek yogurt instead of mayo.
- Protein Boost: Add chopped hard-boiled eggs or grilled chicken.
- Crunchy Twist: Toss in celery or radishes.
- Herb Swap: Try parsley or chives instead of dill.
- Vegan Option: Use plant-based mayo and dairy-free yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g