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Creamy Dill Potato Summer Salad (Fresh Picnic Style)

 A light and refreshing summer potato salad made with tender baby potatoes, crunchy cucumber, fresh dill, and a creamy yogurt dressing. Cool, herby, and full of flavor—perfect for BBQs, picnics, and sunny summer lunches.

🥬 Ingredients (2 servings):

400g baby potatoes, boiled & halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

2 tbsp fresh dill, chopped

2 tbsp green onions, sliced

🥣 Creamy Yogurt Dressing:

3 tbsp Greek yogurt

1 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Salt & black pepper to taste

👩‍🍳 Instructions:

Boil the baby potatoes until tender, then let them cool slightly.

Add potatoes, cucumber, red onion, dill, and green onions to a bowl.

Whisk the dressing ingredients together until smooth.

Pour the dressing over the salad and toss gently.

Chill for 15 minutes before serving for the best flavor.

✨ Chef’s Tip:

Mix the dressing with the potatoes while they’re slightly warm so they absorb more flavor 👌

💡 Conclusion:

A creamy, fresh, and comforting summer salad that’s light enough for hot days yet satisfying and full of flavor 🥔🥗✨




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