Description
A refreshing no-cook salad combining creamy potatoes, tender eggs, and crisp cucumbers with a tangy, herby dressing. Perfect for picnics, lunchboxes, or as a light side dish. Ready in 35 minutes.
Ingredients
2 lbs boiled potatoes (Yukon Gold or red)
6 large hard-boiled eggs
1 large cucumber (English or pear)
1/2 cup mayonnaise (full-fat)
1 tbsp mustard (optional)
2 tbsp dill (pickled or fresh)
1 tsp vinegar (white or apple cider)
Salt (as needed)
Black pepper (to taste)
Instructions
Peel and dice potatoes into 1-inch cubes
Slice cucumber in half, remove seeds, and chop
Finely chop fresh dill or use 1 tbsp pickled dill
Boil water in a pot, add potatoes, and simmer 10-12 mins
Cook eggs in cold water, bring to boil, and simmer 10 mins
Shock both in ice water, peel, and let cool completely
Combine potatoes, eggs, cucumbers, dill, mayonnaise, mustard, vinegar, salt, and pepper
Chill until ready to serve (at least 30 mins)
Notes
Add vinegar to egg-water to prevent shell cracking.
Use pickled dill for fermented tang or fresh for brightness.
Adjust salt depending on residual salt from cooking water.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg