Potato and Cucumber Salad with Dill

Thin cucumber slices, tender potatoes and plenty of dill make this a fresh, simple side. The slightly sweet and tangy dressing uses vinegar and rapeseed oil, with no mayonnaise or seasoning packet.

Inspired by a meal in Hamburg

The idea came from a trip to Hamburg. I ordered crispy battered fish with tartar sauce, but the potato and cucumber salad on the side was my favourite part of the meal. I wanted to bring that combination to my own kitchen.

A dressing made from individual ingredients

Vinegar, water, a little sugar and rapeseed oil make the base. Finely chopped onion, garlic, dill and parsley add the flavour. There is no need for a packet mix, and you can adjust the seasoning once the potatoes have absorbed the dressing.

Let the potatoes absorb the dressing first

Waxy potatoes hold their shape when tossed. Let them cool slightly after cooking, then slice them. Give the potatoes time to absorb the dressing before adding the thinly sliced cucumber and herbs to keep the cucumber crisp.

Kitchen tip

Taste again after the salad has rested. Potatoes absorb quite a bit of seasoning, so a few drops of vinegar or a pinch of salt may be all it needs.

Browse my recipe collection for more ideas to serve alongside it.

Easy recipe

Potato and Cucumber Salad with Dill

Potato and cucumber salad with dill and a homemade vinegar and oil dressing. No mayonnaise or seasoning packet; serve with fish or a barbecue.

Prep time

20 min

Cook time

20 min

Yield

2 servings

★ 5.0 · 1 rating

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Ingredients

− 2 +

• 200 gwaxy potatoes, raw, weighed unpeeled
• 200 gcucumber, about ½ cucumber
• 70 gonion, about 1 small
• 3 tbsprapeseed oil
• 3 tbspwater
• 1 tbspwhite vinegar, 5% acidity
• 1 tspsugar
• 1 clovegarlic, small
• 5 gfresh dill
• 5 gfresh parsley
• salt and pepper, to taste

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Instructions

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1. Boil the unpeeled potatoes in salted water for about 20 minutes, depending on their size, until tender. Drain, cool slightly, peel and slice.
2. Finely dice the onion and garlic. Stir the vinegar, water and sugar together until the sugar dissolves. Mix in the rapeseed oil, onion and garlic, and season with salt and pepper.
3. Gently toss the potato slices with the dressing and leave for about 15 minutes.
4. Wash the cucumber, partially peel if you like, and slice thinly. Wash and dry the dill and parsley, then chop finely.
5. Fold the cucumber and herbs into the potatoes and leave for another 5 minutes. Toss gently and adjust the seasoning before serving.

Nutrition per serving

Calories

299 kcal

Protein

3.1 g

Carbohydrates

26 g

Sugar

6.4 g

Fat

21.3 g

Saturated fat

1.6 g

Fibre

3.2 g

Salt

0.1 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace