Cucumber Dill Potato Salad

Potato salad is a spring and summer staple! In this recipe, I added in some fresh dill and cucumber for a fresh, flavorful take on the classic.

I have to admit I’m not the biggest fan of potato salad. I typically find it a bit bland and heavy, and though I’ll admit it goes well with a burger or grilled steak, most of the time, I’ll pass in favor of a fresh pasta salad or watermelon salad, instead.

This potato salad is the exception, in my book! It’s fresh and flavorful and not too heavy, with the addition of crunchy cucumbers and fresh dill- it almost feels a little pickle-like in it’s flavor profile, which I love! Add this one to your next cookout sides menu!

Chef’s note: Substitute full-fat plain greek yogurt in place of the mayonnaise for a lighter salad.

Cucumber Dill Potato Salad
Serves 6 as a side

Ingredients:

• 24 oz small gold potatoes, rinsed and quartered or cut into bite sized pieces
• 1 tsp sea salt, plus more as needed
• ½ cup mayonnaise, heaping (more as desired)
• 1 tsp dijon mustard
• 1 tsp apple cider vinegar
• 3 tbsp chopped fresh dill
• ½ cup chopped cucumber (I like persian)
• ¼ cup chopped red onion

Instructions:

1. To cook potatoes: cover quartered potatoes in a large pot with at least 1” water and 1 tsp salt and bring to a boil. Once boiling, boil for 8-10 minutes or until fork-tender.
2. Remove, drain and spread on a dry baking sheet to cool completely.
3. In the meantime, whisk mayonnaise, mustard, apple cider vinegar, dill and a hefty pinch of salt.
4. Toss cooled potatoes in mayonnaise mixture with cucumber and red onions.

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