Ingredients for 4 – 6 Servings
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500g potatoes (waxy variety, like Yukon Gold), peeled and diced into bite-sized pieces
200g cucumbers, thinly sliced
1/2 red onion, finely chopped
2-3 hard-boiled eggs, chopped
120g mayonnaise
60ml sour cream
15ml white wine vinegar
10g Dijon mustard
Salt and black pepper to taste
Fresh dill or parsley for garnish (optional)
Total Time
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Total Time45 min
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Preparation Time15 min
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Cooking Time15 min
Goes Great with
Method
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1. Boil the Potatoes:
- Place the diced potatoes in a pot of cold, salted water.
- Bring the water to a boil and cook the potatoes until they are fork-tender, about 10-15 minutes.
- Drain the cooked potatoes and let them cool to room temperature.
2. Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, salt, and black pepper. Adjust the seasoning to taste.
3. Assemble the Salad:
- In a large salad bowl, combine the cooled diced potatoes, thinly sliced cucumbers, finely chopped red onion, and chopped hard-boiled eggs.
- Pour the dressing over the salad ingredients.
4. Toss and Garnish:
- Gently toss everything together until the salad is well coated with the dressing.
- If desired, garnish with fresh dill or parsley.
5. Chill and Serve:
- Refrigerate the Potato Cucumber Salad for about 30 minutes before serving to allow the flavors to meld.
6. Enjoy:
- Serve your Potato Cucumber Salad as a refreshing and creamy side dish.
Pro Tips- Choose waxy potatoes like Yukon Gold for the best texture in the salad.
- To enhance flavor, let the salad chill in the refrigerator for about 30 minutes before serving.
- Customize with additional ingredients like diced pickles, crispy bacon bits, or chopped fresh herbs.
- Serve alongside grilled meats or as a standalone refreshing dish.
Notes
Calories:
Calories per serving: Approximately 280 calories. Keep in mind that nutritional values may vary based on ingredient brands and portion sizes. Enjoy a timeless and comforting salad.
Goes Great with