Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something incredibly refreshing about a chilled bowl of Potato and Cucumber Salad with a Creamy Dill Dressing on a warm day. With its silky potatoes, crisp cucumbers, and herby, tangy dressing, this dish brings comfort and brightness to any table.

this Recipe

I first made this salad for a backyard barbecue when I wanted something light yet satisfying to accompany grilled chicken. It quickly became a staple — easy to whip up, always a hit with guests, and the kind of dish people keep sneaking extra spoonfuls of from the fridge.

Whether you're hosting a summer cookout, packing a picnic, or just craving a cool, creamy side, this recipe is one you’ll turn to again and again. Let’s dig into what makes it so irresistible.

Why You’ll Love This Potato and Cucumber Salad

This isn’t your average potato salad. The combination of textures and flavors gives it a unique twist that’s both familiar and refreshingly new.

First off, it's refreshing yet hearty. The creamy dill dressing is lightened by tangy yogurt and vinegar, while the potatoes keep it grounded and filling. It’s a perfect pairing of crisp and creamy in every bite.

It’s also incredibly quick and easy to make. With just a few simple steps, and minimal chopping, this salad is ready in under 30 minutes. It’s an ideal last-minute side dish that still impresses.

On top of that, this salad is budget-friendly. Using pantry staples and seasonal vegetables, you can easily serve a crowd without stretching your grocery bill.

Lastly, it’s versatile. You can serve it chilled or at room temperature, make it ahead of time, and even switch up the herbs or add-ins depending on what you have on hand. It’s great for meal prep or as a dish to bring to potlucks.

Ready to make it? Let’s break down the ingredients you’ll need.

Ingredients Notes

The magic of this Potato and Cucumber Salad with Creamy Dill Dressing lies in its simple ingredients. Each one plays a key role in building a dish that's both comforting and refreshing.

Baby potatoes or Yukon Golds are perfect for this recipe. Their creamy texture and thin skin mean you don’t need to peel them, which saves time and gives the salad a lovely bite. Boil them until fork-tender, then cool before combining with the rest of the ingredients.

English cucumbers add a crisp, clean crunch. They have fewer seeds and thinner skin than regular cucumbers, making them perfect for salads. Slice them thin for maximum crunch and a delicate mouthfeel that balances the soft potatoes.

Fresh dill is the star herb here, lending a grassy, slightly sweet flavor that brightens the entire dish. Don’t skimp on it — dried dill won’t deliver the same punch. If you grow your own herbs, this is a great way to showcase your dill harvest.

The dressing starts with Greek yogurt and mayonnaise, creating a creamy base that’s both tangy and rich. The yogurt keeps it light and fresh, while the mayo adds just enough indulgence. A splash of white wine vinegar and a touch of Dijon mustard give it a zesty kick.

All you’ll need for equipment is a large mixing bowl, a pot for boiling the potatoes, and a sharp knife. If you have a mandoline, you can use it for extra-thin cucumber slices, but it's not essential.

How To Make This Potato and Cucumber Salad

Putting this salad together is a breeze, and it’s one of those dishes that actually gets better as it sits. Here's how to make it step-by-step.

Start by washing and halving your baby potatoes. Place them in a pot of salted water and bring to a boil. Cook for about 10–12 minutes, or until they’re fork-tender but not falling apart. Drain them and let them cool completely. You can speed this up by spreading them on a baking sheet.

While the potatoes cool, slice your cucumbers into thin rounds. I like to cut them about ⅛-inch thick — thin enough to be delicate, but thick enough to retain their crunch. Sprinkle them with a pinch of salt and let them sit in a colander for 10 minutes to draw out excess moisture, then pat them dry.

Next, whisk together the creamy dill dressing. In a small bowl, combine Greek yogurt, mayo, white wine vinegar, Dijon mustard, a squeeze of lemon juice, and a pinch of salt and pepper. Stir in a generous handful of chopped fresh dill. The dressing should be thick but pourable — if it’s too thick, add a splash of milk or more vinegar to loosen it.

Once your potatoes and cucumbers are prepped, toss them together in a large bowl. Pour the dressing over the top and gently fold everything together until well coated. Be careful not to overmix — you want to keep the potatoes intact.

Let the salad chill in the fridge for at least 20–30 minutes before serving. This gives the flavors time to mingle and makes for a more cohesive dish. When ready to serve, garnish with more fresh dill and a few cracks of black pepper.

All in all, you’re looking at about 25 minutes of active prep and a short chill time. It’s easy, breezy, and perfect for making ahead.

Storage Options

This potato and cucumber salad stores beautifully, which makes it great for meal prep or leftovers.

In the fridge, keep it in an airtight container for up to 4 days. The flavors continue to deepen over time, but the cucumbers will soften slightly. If that bothers you, you can add fresh cucumber slices just before serving.

Avoid freezing this salad. The creamy dressing and high-water-content cucumbers don’t hold up well to freezing and thawing — the texture becomes watery and separated.

For meal prepping, you can store the potatoes and cucumbers separately and mix with the dressing just before eating. This keeps everything crisp and fresh.

To reheat, well — don’t! This salad is meant to be enjoyed chilled or at room temperature. If you do leave it out at room temp, just be sure it doesn’t sit for more than 2 hours to maintain food safety.

Variations and Substitutions

This salad is super adaptable, so feel free to tweak it based on your preferences or pantry situation.

For a heartier twist, try adding chopped hard-boiled eggs. They blend right into the creamy vibe and add a bit of extra protein — perfect if you want this salad to be more of a standalone lunch.

Looking to make it dairy-free? You can swap the Greek yogurt for a plant-based yogurt alternative, and use a vegan mayo. The tangy herbs and vinegar will still shine.

If dill isn’t your favorite, try using fresh parsley, tarragon, or chives instead. Each will give the salad a slightly different vibe, but all work beautifully with potatoes and cucumber.

Want more texture? Toss in a handful of chopped radishes or celery. They add an extra layer of crunch that complements the creaminess of the potatoes.

And of course, feel free to add protein — grilled chicken, tuna, or even flaked salmon would turn this side into a full meal. It’s a blank canvas, just waiting for your creativity.

So go ahead, play around with it! Once you’ve made this salad a few times, you’ll find your own favorite spin. And trust me — you’ll want to make it again and again.

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