Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something undeniably refreshing about the crisp crunch of cucumber paired with tender potatoes, all wrapped up in a cool, creamy dill dressing. This Potato and Cucumber Salad is a summer staple in our home, perfect for BBQs, picnics, or even just a light lunch on a warm day.

this Recipe

I first threw this salad together during a backyard gathering when I needed a quick, no-fuss side dish using what I had on hand. It turned out to be the star of the spread—guests kept asking for the recipe! With its vibrant flavors, creamy texture, and garden-fresh appeal, it’s no wonder this salad has become a go-to in my rotation.

Let’s dive into all the reasons you’ll want to make this salad again and again.

Why You'll Love This Potato And Cucumber Salad With A Creamy Dill Dressing

Get ready to fall in love with your new favorite cold salad. This dish is light, fresh, and loaded with herby flavor, making it a hit at any table.

First off, this salad is incredibly refreshing. Thanks to the cucumber and dill, each bite feels like a cool breeze on a hot summer day. The creaminess balances the crisp textures beautifully, giving you the best of both worlds.

It’s also surprisingly quick and easy to prepare. You can have the whole thing ready in under 30 minutes if you boil the potatoes ahead of time or use pre-cooked ones. There’s no complicated chopping or prep—just simple ingredients and minimal effort.

On the budget-friendly side, this recipe shines too. It uses pantry staples and fresh produce that won’t break the bank. You can easily feed a crowd without spending much more than a few dollars.

And let’s not forget its versatility. Whether you’re serving it alongside grilled meats, packing it in a lunchbox, or enjoying it solo, this salad holds up beautifully. It’s even better the next day as the flavors meld and deepen.

Once you try it, don’t be surprised if it becomes your signature side dish for warm-weather gatherings.

Ingredients Notes

The beauty of this salad is in its simplicity—each ingredient is chosen for its texture, flavor, and how well it plays with the creamy dressing. Let’s take a closer look at what makes this dish so irresistible.

Potatoes are the heart of the salad. I like using Yukon Golds or baby red potatoes because they hold their shape after boiling and have a creamy texture that pairs well with the dressing. Be sure not to overcook them—you want tender, not mushy.

Cucumbers bring the crisp, cool crunch that makes this salad so refreshing. I recommend using English cucumbers for their thin skins and fewer seeds, but regular cucumbers work just fine if you peel and seed them. Slice them thinly for the best texture balance.

Fresh dill is a must in this recipe. Its slightly tangy, bright herbal flavor gives the salad its signature taste. If you only have dried dill on hand, use it sparingly—fresh really makes a difference here.

The creamy dressing is made with a base of sour cream and a touch of mayonnaise for richness. A splash of lemon juice or vinegar adds a welcome tang that lifts the whole dish, while garlic and a hint of mustard round out the flavor.

You won’t need any fancy equipment—just a pot to boil your potatoes, a sharp knife, and a mixing bowl. A mandoline can help get those cucumber slices nice and thin, but it's totally optional.

How To Make This Potato And Cucumber Salad With A Creamy Dill Dressing

Making this salad is straightforward and stress-free, which makes it perfect for busy weeknights or last-minute gatherings. Here's how to bring it all together.

Start by boiling your potatoes. Scrub them clean and cut them into bite-sized pieces if they’re large. Add them to a pot of salted water, bring it to a boil, and cook until just fork-tender—about 10 to 12 minutes. Drain and let them cool slightly before assembling the salad.

While the potatoes cook, prepare the cucumbers. If using English cucumbers, you can leave the skin on for added texture and color. Slice them into thin rounds and set aside. If they’re especially juicy, pat them dry with a paper towel to keep the dressing from becoming watery.

Next, whisk together your dressing. In a large bowl, combine sour cream, mayonnaise, lemon juice, minced garlic, Dijon mustard, and freshly chopped dill. Stir until smooth and well combined. Taste and season with salt and pepper as needed.

Once the potatoes have cooled to just warm or room temperature, gently fold them into the dressing. Add the cucumber slices and stir until everything is coated. Be careful not to mash the potatoes—use a light hand when mixing.

Let the salad rest in the fridge for at least 20 minutes before serving. This gives the flavors time to meld and the dressing a chance to thicken slightly. The salad tastes even better after a few hours, so feel free to make it ahead.

From start to finish, this dish takes about 30 minutes to prepare (less if your potatoes are pre-cooked). What you’ll end up with is a cool, creamy, herb-packed salad that’s perfect for any occasion.

Storage Options

This salad stores beautifully, making it a great option for meal prep or leftovers. Just be sure to keep it chilled in an airtight container.

In the fridge, it will stay fresh for up to 3 days. The flavors deepen over time, but keep an eye on the cucumbers—they can lose their crunch after a couple of days.

If you need to make it ahead of time, consider storing the cucumbers separately and stirring them in just before serving. This helps maintain their crisp texture.

Freezing isn’t recommended for this salad, as the creamy dressing and potatoes can turn grainy or watery after thawing. For the best texture and taste, stick to refrigerator storage.

To reheat—well, don’t! This salad is best served cold or at room temperature. Just give it a quick stir before serving to refresh the dressing and redistribute any settled ingredients.

Variations and Substitutions

One of the things I love most about this recipe is how adaptable it is. Whether you're working with dietary restrictions or just using up what’s in the fridge, it’s easy to make it your own.

If you're looking for a lighter version, try swapping out the sour cream and mayo for Greek yogurt. It adds a tangy note while cutting down on fat and calories. You can also use low-fat sour cream with great results.

For a vegan twist, use your favorite plant-based mayo and dairy-free yogurt. A splash of apple cider vinegar or lemon juice will keep things bright and flavorful, and fresh herbs will still shine.

Feel free to bulk it up with extra veggies like thinly sliced radishes, chopped celery, or green peas. They add both color and crunch, making the salad even more satisfying.

If you want to add some protein, diced hard-boiled eggs or shredded rotisserie chicken fit right in. These additions turn the salad into more of a main dish—perfect for a light dinner or hearty lunch.

And don’t be afraid to play with the herbs. While dill is traditional and absolutely delicious, parsley, chives, or even a touch of tarragon can bring a fresh new twist to the flavor profile.

Whether you stick to the original or get creative with what’s in your kitchen, this Potato and Cucumber Salad is a guaranteed crowd-pleaser. Once you taste that first creamy, herb-flecked bite, you’ll know why it’s a keeper.

Print