Creamy Dill Potato Salad with Cucumber and Corn

5 from 3 votes

Creamy Dill Potato Salad with Cucumber and Corn

Easy to make, this creamy dill potato salad requires just 7 ingredients. Dill potato salad is perfect for your summer BBQs, paired with a burger (veggie or meat) or as an easy weekday lunch with a simple side salad or a slice of toasted sourdough bread.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Canadian

Servings:

Calories: 203kcal

Author: Jacqueline Piper

Ingredients

6 large potatoes
⅓ cup mayo or vegan mayo
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard I use horseradish mustard
1 cup corn kernels
½ large cucumber chopped
chopped fresh dill
salt and pepper to taste

Instructions

Peel 6 large russet potatoes. Chop the potatoes into bite-sized pieces. Add the potatoes to a large pot and cover with water. Season the water with salt and bring to a boil. Boil the potatoes under just fork-tender, about 10 minutes or so, depending on the size of your potato chunks. Let cool (about 15-20 minutes)
Make the creamy dressing. In a small bowl whisk together the mayo, mustard and apple cider vinegar.
Add corn, cucumber, and dill to the potatoes. Mix.
Add mayo mixture, season with salt and pepper and stir together. Check for seasoning, adding more salt and pepper if needed.
Serve or refrigerate until needed.

Notes

Notes – Make sure to salt your potato water for seasoned potatoes.

Substitutions – Add whatever potato you prefer for potato salad. Instead of horseradish dijon mustard, try yellow mustard.

Storage – This recipe is good to make a day ahead. Lasts in the fridge for 3-5 days after. If serving at a BBQ, leave this dish in the fridge until serving time. Don't let it sit out for longer than 2 hours as with most other foods, but especially the food at BBQs which tend to be outside for longer.

Nutrition