New Potato, Egg, and Cucumber Main-Dish Salad with Dill Dressing
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Source: https://recipheon.com/en/recipes/main-dishes/new-potato-egg-and-cucumber-main-dish-salad-with-dill-dressing
About this recipe
New potato, egg, and cucumber salad with creamy dill dressing is a chilled, filling main dish for hot days. It combines fresh flavors with the distinct crunch of radishes and cucumber and a delicate, summery potato base. This simple recipe works well for a light lunch, dinner, or picnic, and tastes even better after chilling.
Ingredients
Servings: 4
800 g new potatoes
4 eggs
1 English cucumber
1 bunch radishes
1 small red onion
2 tablespoons chopped dill
2 tablespoons chopped chives
3 tablespoons mayonnaise
4 tablespoons thick plain yogurt
1 teaspoon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
Seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
a pinch of sugar
Steps
Wash the potatoes and cook them in water until tender, about 15–18 minutes. At the same time, hard-boil the eggs for about 9 minutes from the time the water comes to a boil.
Drain the potatoes, let them cool slightly, and cut them into halves or quarters. Peel the eggs and cut them into quarters or thicker pieces.
Thinly slice the cucumber, radishes, and onion. If the onion is very pungent, soak it in cold water for 5 minutes, then drain well.
In a bowl, combine the mayonnaise, yogurt, mustard, lemon juice, olive oil, dill, chives, salt, pepper, and a pinch of sugar.
Add the potatoes, cucumber, radishes, and onion to the dressing and toss gently so as not to crush the potatoes.
Arrange the eggs on top, cover, and refrigerate the salad for 15–20 minutes to allow the flavors to combine. Serve chilled.
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