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Creamy Dill and Cucumber Potato Salad

This salad was a side dish to my Cedar Plank Salmon recipe.  It goes perfectly with it because dill and salmon are really good friends, and the sweet taste of the salmon glaze is nicely complimented by the tart taste of the potato salad which has lemon juice and sour cream to give it some zing.

Dill and Cucumber Potato Salad

This potato salad would also go well with white meat like chicken or pork, as well as fish.  Check out the full recipe after the link.

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Preparation time: 10 minutes

Serves: 4

Ingredients:

  • 2lb of baby potatoes or same amount of yellow potatoes, cubed into 1 inch pieces
  • 1 English cucumber
  • 1/2 cup of sour cream
  • 1/2 cup of mayonnaise or miracle whip
  • 1 clove of garlic, minced
  • 1 large shallot, finely chopped
  • 1 bushel of dill weed, rough chopped
  • 1 lemon, juiced
  • salt and pepper to taste
  • 1 bundle of chives for garnish

Directions:

  1. Place potatoes in salted water and bring to a boil.  Boil until potatoes are fork tender
  2. Peal the cucumber and grate it into a large salad bowl using a grater.  You’ll be left with a cucumber ‘pulp’ which will contain mostly water.  Strain out and discard the water.  You’ll be left with the cucumber for the salad
  3. Add the sour cream, mayonnaise, garlic, shallot, dill, and lemon juice to the salad bowl, and mix well.  Taste and adjust seasoning
  4. Once the potatoes are finished boiling, drain out the water, and put the hot potatoes into the salad bowl with the cucumber dill dressing.  Mix well, and garnish with chives

This side dish goes really well with a salmon dish like my Cedar Plank Salmon, or a barbecue pork rib main, like my Pork Side Ribs with Jamaican Jerk Sauce.

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2 Responses to “Creamy Dill and Cucumber Potato Salad”

  1. [...] until the fish is cooked through, with an internal temperature of 135 degrees F. Serve with Creamy Cucumber and Dill Potato Salad. Special thanks to Bobby Flay for inspiration for the Maple Syrup and Mustard Glaze recipe.  [...]

  2. [...] Remove from grill when slightly crispy on the outside, and serve with your favorite side, like my Creamy Dill and Cucumber Potato Salad, which cuts the heat of the Chipotle Barbecue sauce nicely. Posted in BBQ Grilling Recipes, Beef [...]

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