Ingredients
Scale
- 1kg white baby potatoes
- 2 Lebanese cucumbers, sliced thin
- 1 red onion, sliced thin
- 1 cup parsley leaves, roughly chopped
- ½ cup fresh dill, finely chopped
- ½ cup mayonnaise
- 1/3 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon cracked pepper
Instructions
- Add the potatoes with skins to a pot of salted water and bring to a boil. Boil for 25 minutes, or until fork-tender. Let them cool slightly and cut into quarters or sixths.
- Thinly slice the Lebanese cucumbers and red onion, and chop the parsley leaves and dill.
- In a bowl, whisk together the dill, mayonnaise, fresh lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and cracked pepper until smooth.
- In a large mixing bowl, combine the potatoes, cucumbers, red onion, and chopped parsley.
- Pour the dressing over the salad ingredients and gently toss to coat.
- Cover and refrigerate for at least 1 hour to let flavors meld or serve at room temperature.
Notes
- Use fresh dill for the best flavor.
- Adjust salt and pepper to taste.
- For extra crunch, add chopped pickles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg