Cucumber and Potato Salad with Fresh Dill

Yield 4 servings



  1. Place potatoes in a medium size pot and cover with cold water. (Add a little salt.)  Over medium heat, boil potatoes until just tender when pierced with a fork. Remove from heat, drain, then plunge potatoes (gently) into ice water. Let potatoes site 3-5 minutes then drain thoroughly.
  2. In a small bowl, whisk together the oil, vinegars, salt and pepper.
  3. Place cucumber slices and chopped onion in a medium size bowl. Pour oil and vinegar dressing on top and mix well. Add potatoes and fresh dill and gently mix until well-coated.
  4. Taste and season with additional salt and pepper if needed.
  5. Serve at room temperature or chill and serve later. Will stay fresh 2-3 days in the refrigerator. 


  • Kick it up a notch: Add a little crumbled feta or goat cheese. 

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 142

% Daily Value

Total Fat 9 g


Saturated Fat 1 g


Sodium 248 mg


Total Carbohydrates 16 g


Dietary Fiber 2 g


Protein 1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at