Cucumber Potato Salad with Creamy Dill Dressing
Roasted potatoes with cool cucumbers, sliced red onions, and a creamy dill dressing hits the spot on warm summer days. Serve alongside grilled burgers, chicken, steak, or even on it's own. This salad is flavorful, addictive, and delicious.
Ingredients
- 3 lb bag small honey gold bite size potatoes, unpeeled
- 1 large English cucumber, halved lengthwise and sliced in half moon shapes
- 1/2 cup red onion, sliced thin
- olive oil
- salt and pepper
Creamy dill dressing
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup mayo
- 1/4 cup white wine vinegar can use regular white vinegar
- 1 tbsp sugar
- 1/4 cup fresh dill, chopped, plus extra for garnishing on top
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
For the potatoes
- Add potatoes to a large pot of water with a little salt. Boil for 10 minutes.
- While potatoes boil, heat oven to 475℉ and prepare a large rimmed sheet pan with foil.
- After 10 minutes of boiling, transfer potatoes to paper towels to remove excess water. Let stand at least 5 minutes or until you can safely handle the hot potatoes.
- Cut potatoes in quarters and place on prepared sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper. You want the potatoes to be coated well in oil but not super greasy. I used about 2 tablespoons. Place in pre-heated oven for 12-15 minutes until golden brown in spots. You can also place them under the broiler for a couple of extra minutes to brown up if you want more color. Remove roasted potatoes from the oven and let cool 5-10 minutes.
- While potatoes cool make the dressing. Add all the dressing ingredients to a small bowl and whisk until smooth.
- In a medium bowl add roasted potatoes, cucumbers, red onion and dressing. Combine until all the veggies are coated well. Season with more salt and pepper if you like, and sprinkle with a little fresh dill. Serve immediately or place in refrigerator to enjoy later.
Notes
This salad is best consumed the day of but can be enjoyed for up to 4 days.
Potatoes with thin skins are best for this recipe. Yukon golds, baby reds, and mini multi color all work well.
Make this dairy free by replacing the Greek yogurt with all mayo. Note: this will increase the calorie count.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.