This warm potato salad brings together tender new potatoes, crisp cucumbers, fragrant dill, and a sharp Dijon dressing. Ready in just 25 minutes, it has a clean, lively flavor and a satisfying mix of textures — perfect for a light lunch, a picnic spread, or alongside fish and grilled meats.
Ingredients
- New potatoes — 700g (1.5 lbs)
- Lightly pickled cucumbers or cornichons — 120g (4 oz)
- Red onion — 60g (2 oz)
- Green onions — 20g (0.7 oz)
- Fresh dill — 10g (0.35 oz)
- Chicken eggs, hard-boiled — 2 (optional)
- Olive oil — 3 tbsp
- Dijon mustard — 2 tsp
- Apple cider vinegar — 1 tbsp
- Lemon juice — 1 tbsp
- Honey — 1 tsp (optional)
- Salt — 1 tsp, or to taste
- Ground black pepper — 1/4 tsp
How to Make It
- Wash the potatoes well and, if needed, cut larger ones in half so they cook evenly.
- Place them in a pot of boiling salted water and simmer for 12-15 minutes, until tender. If using, boil the eggs at the same time for 8-9 minutes, then cool them.
- While the potatoes cook, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, honey, salt, and pepper until the dressing turns smooth and emulsified.
- Drain the potatoes, let them steam dry for 1-2 minutes, then cut into large wedges.
- Transfer the warm potatoes to a large bowl, add the dressing, and toss gently so each piece is lightly coated.
- Add the sliced cucumbers, thin half-moons of red onion, green onions, and dill. Toss again carefully.
- Peel the eggs and cut into chunks, then fold them in delicately.
- Let the salad rest for 5 minutes and serve warm, or chill for 30-60 minutes for a more pronounced flavor.
Nutritional Value
| Item | Per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Fat | 14 g |
| Carbohydrates | 34 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Serving and Storage
Serve this salad warm as a main dish or as a side. It pairs beautifully with roasted chicken, fish, or sausages from the grill. Store leftovers in an airtight container in the refrigerator for up to 2 days; before serving, a small drizzle of olive oil and a squeeze of lemon will brighten the flavors again.
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Tips and Variations
- For the fastest result, use small new potatoes: they can be boiled whole and sliced with the skin on.
- No Dijon mustard? Mix regular mustard with a pinch of sugar and a little honey for a milder, more aromatic dressing.
- Add extra texture with a handful of capers, sliced radishes, or celery stalks.
- For a vegan version, leave out the eggs and honey, then add a pinch of smoked paprika or some sautéed onions for deeper flavor.
- Prefer a creamier salad? Stir 1-2 tbsp Greek yogurt into the dressing — it will feel softer without the mayo.
Frequently Asked Questions
Can I make the salad ahead of time?
Yes. You can cook the potatoes and mix the dressing in advance, then combine everything 30-60 minutes before serving. If fully assembled, keep it for up to 2 days and refresh with a pinch of salt and a little lemon juice before serving.
What can I use instead of Dijon mustard?
Wholegrain mustard or regular yellow mustard works well, softened with 1/2 tsp honey or a pinch of sugar. For a brighter finish, add another 1/2 tsp vinegar.
Can I make it without onion?
Yes. Replace the onion with sliced radishes or celery for crunch, and add a little garlic passed through a press, or a pinch of dried garlic, to the dressing for aroma.