Uzbek Potato Salad

Yield: 4 to 6 servings

Time: 55 Minutes

Watch Video

The unusual combination of cooked potato and raw cucumber pairs nicely in this refreshing salad that is eaten all year round!



1 ¼ lbs small white potatoes (about 10)
1 lbs Kirby or Persian cucumbers
1 ½ tbsp sunflower or other neutral oil
1 large clove garlic, minced
1 ½ tsp table salt
½ cup fresh dill, chopped
1 fresh dill sprig
ground black pepper


1. Place whole potatoes in a large pot. Cover with water and bring to a boil. Boil, with the pot covered, for about 12 minutes.

2. Cook until tender, a additional 20 to 25 minutes. Let them cool enough to handle, about 10 minutes. Remove the skin, cut into ¼ inch cubes, and add to a large bowl.

3. Peel the cucumbers if they are thick-skinned. Cut into ¼ inch cubes and add to the potatoes. Stir in the oil, garlic, salt, and dill, and sprinkle with black pepper. Garnish with a dill sprig.

Recipe by Damira Inatullaeva

“This recipe was passed down to me from my grandmother. I spent my summer vacations at her home in Uzbekistan, where she kept a large vegetable garden. Crisp, refreshing bodiring salat is one of the many things I learned to make with the fresh produce she grew.”

DAMIRA INATULLAEVA grew up in Samarkand, Uzbekistan, an ancient city along the Silk Road, which she refers to as “the historic crossroads of East and West.” She loved growing up in such a diverse country where she learned to cook from her mother, grandmother, and their friends of many backgrounds. After a long career as a cardiologist, Inatullaeva and her husband immigrated to the United States to be closer to their children, and to try something new! She is now a cooking instructor with League of Kitchens, where she and other women from around the world teach family recipes and share their personal stories through in-person and online workshops.

May 15, 2020. Illustration by Justine Kelley.

More Recipes

Oral Traditions

About this project

Recipe Title Here

Recipe English Here