Fresh Potato Cucumber Salad

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A refreshing, light, and flavorful salad made with tender potatoes, crisp cucumbers, and a zesty herb dressing — perfect for summer menus or healthy sides.

Required Equipment:

• Large pot
• Colander
• Chef’s knife
• Cutting board
• Mixing bowls (1 large, 1 medium)
• Measuring cups and spoons
• Whisk or spoon (for mixing dressing)
• Peeler (optional, for cucumbers or potatoes)
• Serving bowl or platter
• Salad tongs or serving spoon

Ingredients (Serves 4–6):

For the Salad:

• 1.5 lbs (about 700 g) baby potatoes (red, white, or Yukon Gold)
• 2 medium cucumbers, thinly sliced
• ½ small red onion, thinly sliced
• 2 tablespoons fresh dill, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced
• 1 teaspoon honey (optional, to balance acidity)
• Salt and pepper, to taste

Preparation Steps:

1. Boil the Potatoes:
• Place whole baby potatoes in a large pot and cover with cold water.
• Add a generous pinch of salt and bring to a boil.
• Reduce heat to a simmer and cook for 12–15 minutes, or until fork-tender.
• Drain using a colander and let cool completely.
• Once cool, cut potatoes into halves or quarters, depending on size.

2. Prepare the Vegetables:
• While potatoes are cooling, thinly slice cucumbers and red onion using a chef’s knife or mandoline.
• Finely chop fresh dill.

3. Make the Dressing: In a medium bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.

4. Assemble the Salad:
• In a large mixing bowl, combine the cooled potatoes, cucumbers, red onion, and dill.
• Pour dressing over the salad and gently toss to coat all ingredients evenly.
• Taste and adjust seasoning with salt and pepper as needed.

5. Chill & Serve:
• Refrigerate for at least 30 minutes before serving to allow flavors to meld.
• Transfer to a serving bowl or platter.
• Garnish with extra dill if desired.

Chef’s Tips:

• For extra crunch, add thinly sliced radishes or celery.
• Substitute Greek yogurt for half the olive oil in the dressing for a creamy version.
• Best served cold or at room temperature within 24 hours.