Treat yourself to this creamy potato salad, which brings out the best in any barbecue and makes a lovely side for your favourite dish too.
With crisp cucumber, boiled potatoes and a rich, creamy dill dressing, this salad is a real pleasure for anyone who appreciates a flavourful, satisfying side. It goes with all kinds of meat, with baked salmon and the like.
This potato salad with dill dressing is not just for barbecue season – it also works beautifully alongside a juicy leg of lamb, for example, or as a fresh counterpoint to heavier winter dishes.
Let this versatile, flavourful potato salad bring a little extra joy to your meals – it is sure to become a favourite at your table.
Tips for your potato salad
My secret to an even more flavourful potato salad is to make it earlier in the day. This gives the flavours time to develop and come together while it rests in the fridge. It is not just a clever way to save time when the guests arrive – it also lifts the whole dish.
Do you have leftover boiled potatoes? Use them in this recipe for a practical and delicious solution. It is a great way to cut down on food waste while creating a dish that impresses with its creamy texture and fresh flavour. My potato salad with cucumber, red onion and dill dressing only gets better once the potatoes have had time to soak up all those lovely flavours.
Creamy potato salad with cucumber and dill dressing
Ingredients
- 600 g small potatoes
- 250 g cucumber, ideally mini cucumbers
- 1 red onion
Dill dressing
- 300 ml crème fraîche
- 50 ml mayonnaise
- 2 cloves garlic, grated or crushed
- 1 tsp Dijon mustard
- 4 tbsp fresh dill, finely chopped
- 1/2 tsp onion powder
- Salt and freshly ground pepper
Method
- Boil the potatoes, ideally with the skins on, in a large pan of well-salted water for about 6 minutes.Then take the pan off the heat and leave the potatoes to stand in the cooking water with the lid on for about 15 minutes (depending on size). This gives them a lovely firm texture and ensures the potatoes don’t fall apart. Test with a skewer that the potatoes are tender before draining – otherwise leave them to stand a little longer.
- Peel the potatoes, leave them to cool, then cut them into bite-sized pieces.
- Slice the cucumbers. I prefer to use mini cucumbers. They have a good thickness and are wonderfully crisp.If your cucumbers are very thick, I recommend removing the seedy centre and then cutting the cucumber into chunky pieces.
- Cut the onion into quarters, then into "strips".
- Mix the ingredients for the dressing and season to taste with salt and freshly ground pepper.
- Put the potatoes, cucumber, red onion and dressing in a bowl and toss well to combine.If you can, leave the potato salad to stand for a little while before serving.
Nutrition
Premium
Udelod hvidløget og brugte tørret dild. Salaten smagte dejligt. Jeg vil lave den igen.
Hej Ella
Så dejligt at høre, tusind tak 🙂
Warm wishes, Dianna
Dejlig simpel og utrolig lækker kartoffelsalat. Blev serveret til et dejligt stykke kød og dine ligeså fantastiske kuvertbrød. Mums siger jeg bare.
Står på menuen i dag, sammen med frikadeller med Fanø skinke. Har prøvesmagt, meget lækker, og så fik jeg brugt en masse dild fra drivhuset.
Hej Tonie
Hvor dejligt – og skøn kombi 🙂
Frisk og lækkert til en portion frikadeller:)
Warm wishes, Dianna