Cucumber Dill Salad
A creamy, refreshing salad with crisp cucumbers, tender potatoes, and carrots, all tossed in a simple dill dressing. Perfect for a quick weeknight side.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 3g
Ingredients
- 2 medium potatoes
- 1 large carrots
- 2 medium cucumbers
- ½ cup mayonnaise
- ¼ cup fresh dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place the 2 medium potatoes and 1 large carrot in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 20 minutes.
- 2
Drain the potatoes and carrot, let cool slightly, then peel and cut into 1/2 inch cubes.
- 3
Slice the 2 medium cucumbers into thin rounds. If they are watery, sprinkle with a pinch of salt and let sit for 5 minutes, then pat dry.
- 4
In a large bowl, combine the cubed potatoes, carrot, and cucumber slices.
- 5
Add the 1/2 cup mayonnaise, 1/4 cup chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to coat everything evenly.
- 6
Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Tools you’ll need
- Large pot
- Cutting board
- Knife
- Large mixing bowl
- Measuring cups and spoons
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