Potato Salad with Cucumber and Dill

by Editorial Staff

Potatoes for this salad are boiled in a peel and seasoned with yogurt dressing.

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	15 mins
Course	Salad

Ingredients

Finger potatoes (small oblong) – 400 g
Cucumber (diced) – 0.5 cup
Sour cream – 2 tbsp
Natural yogurt without additives – 1.5 tbsp
Fresh dill (chopped) – 1.5 teaspoon.
Salt – 0.25 teaspoon.
Ground black pepper – 0.25 teaspoon.

Instructions

Cut the potatoes into 5 cm pieces, put them in a saucepan, add water and bring to a boil. Reduce heat and simmer potatoes until soft, about 5 minutes. Drain potatoes set aside.
Put chopped cucumber, sour cream, yogurt, chopped dill in a large bowl, add salt and black pepper, mix well.
Put the potatoes in a bowl with the dressing, mix well again and the potato salad with cucumbers and dill can be served.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.