This potato cucumber salad with dill and garlic is very easy to make and perfect for a weeknight dinner or a party. It’s a great alternative to the traditional potato salad because it’s dairy-free and made with no mayo.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 minutes
Cuisine:Gluten-Free, Dairy-Free, Vegan
1 to 1.5 pounds baby potatoes, boiled
1 pound cucumbers (small field cucumbers are preferred), thinly sliced
1/3 medium onion, thinly sliced
2 garlic cloves, minced
a generous handful fresh dill, chopped
4 Tbsp white vinegar
3 Tbsp olive oil
salt and pepper to taste
To cook the baby potatoes, first thoroughly wash them under running water making sure all dirt is removed, scrub with a brush if necessary. Then place them in a saucepan and add water so that they are covered by about 2 inches. Place the saucepan on the stove and bring the water to a boil over medium-high heat. Reduce the heat and cook the potatoes until you can easily pierce them with a fork. Don’t over-cook because they will fall apart in the salad if they are too soft. Take the potatoes out of the water and let them cool completely.
Chop the cucumbers or slice them using a mandoline slicer and place in a bowl. Generously salt the cucumbers then mix and salt again. This will help to get rid of the excess moisture. Set aside for about 20 minutes.
In the meantime, slice the baby potatoes into bite-sized pieces. Place in a large bowl.
Add the onion, garlic, and dill.
Transfer the cucumbers to a mesh colander and shake off the excessive water. Add the cucumbers to the potatoes.
Add the white vinegar and olive oil. Season with salt a pepper.
Chill the salad for about 30 minutes before serving.
This potato cucumber salad tastes best freshly prepared so it’s better to consume it right away.
Nutrition information is a rough estimate for 1 of 4 servings calculated for 1 pound of potatoes.