Lemon Dill Potato Cucumber Salad Recipe (Vegan)

Lemon Dill Potato Cucumber Salad Recipe (Vegan)


Hi Everyone,

Hope you’re doing well today! Today I’m sharing an EASY, tasty and refreshing Lemon Dill Potato Cucumber Salad. I know you’re probably thinking, “Potatoes and cucumbers?!” but don’t knock it until you’ve tried it! This recipe is vegan and it’s made with a simple lemon dressing so it’s not heavy. It’s great salad for the last days of summer!

For this recipe, I’m using EarthFresh Ruby Sunset potatoes. As you know I love love love this organic potato brand as they’re Canadian. Their potato bags are also 100% recyclable and they have light blocking technology to prevent potatoes from greening from light exposure!

What happens if your potatoes are exposed to fluorescent light for more than 12 hours?

The potato will become toxic with a natural substance called Glycoalkoloid. The greener the potato, the more likely it is to contain high levels of glycoalkoids. We are exposed to low levels of this naturally occurring substance through certain foods and low level consumption does not post a safety concern to humans, however, undesirable health effects can result from higher intake of glycoalkaloids.

How to Minimize Exposure to Glycoalkaloids in Potatoes?

  1. Do not eat raw or cooked potatoes that taste bitter or cause a burning sensation in your mouth

  2. Store potatoes in a cool, dry, dark environment

  3. Cut away any parts of the potato that show signs of greening, physical damage (cuts or bruises), rotting, sprouting. In severe cases, discard the entire potato.

  4. Peel skin from potatoes.

Well I hope you enjoy this recipe. Please share it with your family and friends. If you end up making the recipe and take a snapshot of it, tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Have a great day!


Disclaimer: I am not sponsored by the brands listed in this post.



Serves 3-4 as a side | Ready in 45 mins


  • 1.5 lb EarthFresh Ruby Sunset potatoes, halved

  • 2 cups cucumbers, diced

  • 5 romaine lettuce leaves, chopped

  • Juice of 1 lemon

  • Handful of chopped dill

  • 1/4 cup organic extra virgin olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper


  1. Slice potatoes into halves. Boil for 15 minutes until soft and can be easily poked through with a fork. Add to a mixing bowl.

  2. While hot, add lemon juice, olive oil, dill, salt, and pepper and mix.

  3. Lastly add diced cucumbers and chopped romaine lettuce leaves. Refrigerate to cool salad down. Serve cold and enjoy! For best taste: make the night before to allow flavours to set.

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