Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something wonderfully refreshing about a bowl of Potato and Cucumber Salad with Creamy Dill Dressing on a warm afternoon. The tender bite of baby potatoes paired with the crisp, cool crunch of cucumber is a match made in summertime heaven – and the creamy dill dressing brings it all together in a way that’s both nostalgic and irresistibly delicious.

this Recipe

I first started making this salad for our neighborhood BBQs, and now it’s a non-negotiable dish on the menu. It’s quick, budget-friendly, and always the first bowl to be scraped clean. Whether you’re feeding a crowd or meal-prepping for the week, this salad checks all the boxes.

If you're looking for a versatile, make-ahead side that tastes even better the next day, this one’s for you. Let’s dig into all the reasons this Potato and Cucumber Salad is about to become your go-to favorite.

Why You’ll Love This Potato And Cucumber Salad

This isn’t your average potato salad. The combination of creamy, tangy dressing with the bright freshness of dill and the gentle crunch of cucumber takes this dish to a whole new level.

First, it’s incredibly easy to throw together. With just a handful of ingredients and minimal prep, you can have this salad ready in under 30 minutes. No complicated steps – just good, simple flavors coming together effortlessly.

It’s budget-friendly and made with pantry staples. Baby potatoes, cucumbers, Greek yogurt or sour cream, and fresh dill are all affordable ingredients you can find at any grocery store.

It’s perfect for make-ahead meals and gatherings. This salad actually tastes better after it’s had some time to chill. Make it a few hours ahead, and the flavors will deepen beautifully by the time you’re ready to serve.

And it’s super adaptable. Add in red onions, swap yogurt for sour cream, or throw in some hard-boiled eggs for extra protein. This salad plays well with others and adapts to what you’ve got on hand.

Whether you’re hosting a cookout or just need a quick side for grilled chicken, this dish delivers every time. Now, let’s talk ingredients.

Ingredients Notes

The magic of this Potato and Cucumber Salad is how a few fresh, everyday ingredients come together to create something seriously crave-worthy.

Baby potatoes are the heart of this dish. I love using baby yellow or red potatoes because they have a naturally creamy texture and thin skins that don’t need peeling. Cut them into bite-sized pieces for even cooking and easy eating.

Cucumbers add that crisp, cooling contrast that makes this salad stand out. I prefer using English cucumbers since they’re less watery and have fewer seeds. Just slice them thin and pat them dry before adding them to the salad to keep things from getting soggy.

Greek yogurt is my go-to for the base of the creamy dressing. It’s tangy, rich, and adds a healthy twist. You can also use sour cream for a more indulgent texture, or even a mix of both for the best of both worlds.

Fresh dill brings everything to life. Its bright, grassy flavor is what makes this salad pop. Don’t skip it – dried dill just doesn’t have the same effect. Use as much as you like; I usually go heavy-handed because, well, dill is delightful.

Apple cider vinegar gives the dressing a little zip. It cuts through the creaminess and balances the whole dish. You could also use white wine vinegar or lemon juice if that’s what you have.

As for equipment, you’ll just need a pot to boil the potatoes, a large mixing bowl, and a whisk for the dressing. Nothing fancy required.

How To Make This Potato And Cucumber Salad

Creating this Potato and Cucumber Salad with Creamy Dill Dressing is super simple and straight to the point. Here’s how it all comes together.

Start by bringing a large pot of salted water to a boil. While the water heats, scrub your baby potatoes and cut them into bite-sized halves or quarters, depending on their size. Drop them into the boiling water and cook until fork-tender – about 10 to 12 minutes. Be careful not to overcook them; you want them soft but still holding their shape.

While the potatoes are cooking, thinly slice your cucumbers. Lay the slices out on a paper towel and lightly salt them to draw out excess moisture. This little trick keeps the salad from getting watery later on. Let them sit while you prepare the rest of the ingredients.

In a large bowl, whisk together your Greek yogurt, apple cider vinegar, minced garlic, a touch of Dijon mustard, and a good pinch of salt and pepper. Stir in a generous handful of freshly chopped dill, tasting as you go until you’ve hit that sweet spot of herby brightness.

Once the potatoes are cooked, drain them well and let them cool for a few minutes. You don’t want them hot enough to melt the dressing, but just warm enough to soak up all that flavor. Toss the slightly warm potatoes in the dressing, making sure they’re evenly coated.

Gently fold in the cucumber slices and give everything one last taste. Adjust salt, pepper, or dill as needed. Then pop the bowl in the fridge for at least 30 minutes to let all the flavors mingle.

The whole process takes about 25–30 minutes from start to finish, and you’ll be rewarded with a creamy, tangy, refreshing salad that only gets better with time.

Storage Options

This salad is a make-ahead dream. Store any leftovers in an airtight container in the fridge, and it’ll stay fresh for up to 3 to 4 days. In fact, it often tastes better the next day as the potatoes and cucumbers soak up all the dressing.

If you’re prepping it ahead for a party or picnic, you can cook the potatoes and make the dressing separately a day before. Just combine everything a few hours before serving and chill.

For best results, avoid freezing this salad – the creamy dressing and cucumbers won’t hold up well once thawed.

To rehydrate the dressing after a day or two in the fridge, just stir in a splash of milk, yogurt, or vinegar to loosen it up before serving again.

Variations and Substitutions

One of the best things about this salad is how easily it adapts to what you’ve got in your kitchen.

For a richer dressing, swap out the Greek yogurt for full-fat sour cream or even mayonnaise. It’ll give you that classic deli-style creaminess.

You can also add thinly sliced red onions or shallots for a bit of sharpness and color. Just soak them in vinegar for a few minutes beforehand to mellow their bite.

Toss in some chopped hard-boiled eggs to bulk it up into a more filling side or light lunch. The creaminess of the yolks blends right in with the dressing.

Want a tangier twist? Add a teaspoon of capers or a handful of chopped pickles for that briny, punchy flavor contrast.

And if you’re dairy-free, you can absolutely use a plant-based yogurt alternative – just choose one that’s unsweetened and unflavored for best results.

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