Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something so refreshing about the crisp crunch of cucumber paired with tender, buttery potatoes in a creamy, herb-kissed dressing. This Potato and Cucumber Salad with Creamy Dill Dressing is the kind of dish that feels both comforting and bright – perfect for warm-weather gatherings or a quick weeknight side.

I first tossed this salad together on a whim after an overzealous trip to the farmer's market left me with more cucumbers and dill than I knew what to do with. What started as a simple mix of leftovers has now become my go-to recipe for potlucks, barbecues, and everything in between. It's budget-friendly, comes together fast, and never fails to disappear from the bowl.

Let’s dive into why you’re going to want this on repeat all spring and summer.

Why You’ll Love This Potato and Cucumber Salad with Creamy Dill Dressing

Get ready to fall in love with this cool and creamy crowd-pleaser. This salad is simple, flavorful, and irresistibly fresh – the kind of dish you’ll find yourself making again and again.

First, it’s quick and easy. With just a handful of ingredients and minimal prep, this salad is ready in under 30 minutes. Boil the potatoes, chop a few veggies, stir together the dressing, and you’re done.

It’s also light yet satisfying. The potatoes give it heartiness, while the cucumbers keep things crisp and clean. The creamy dill dressing ties it all together with a tangy, herbaceous finish that’s never too heavy.

Budget-conscious cooks will appreciate this one. Potatoes and cucumbers are some of the most affordable staples out there, making this dish as wallet-friendly as it is tasty.

And finally, it’s amazingly versatile. Serve it chilled at a picnic, warm alongside grilled chicken, or as part of a meal prep plan for the week. It fits into nearly any meal with ease.

Whether you're hosting a summer cookout or just need a side to round out a weeknight dinner, this salad is here to deliver.

Ingredients Notes

The beauty of this dish lies in its simplicity. A few humble ingredients come together to create a salad that tastes like so much more than the sum of its parts.

Yukon Gold potatoes are ideal for this salad. They hold their shape after boiling, offer a naturally buttery flavor, and soak up the dressing beautifully without falling apart. You could use red potatoes in a pinch, but steer clear of russets – they’re too starchy for this style of salad.

English cucumbers are the cucumber of choice here. They’re nearly seedless, have a delicate skin you don’t need to peel, and stay crisp after slicing. Regular garden cucumbers work too, but it’s best to peel and de-seed them to keep the texture just right.

Fresh dill is the heart of the dressing. Its feathery texture and bright, lemony flavor make this salad pop. Don’t be tempted to swap for dried dill – it just doesn’t have the same vibrant punch.

The creamy dressing comes together with just a few pantry staples: mayonnaise, sour cream, Dijon mustard, and a splash of vinegar. This combo gives the dressing richness, tang, and a slight kick. If you want to lighten it up, Greek yogurt is a great sub for the sour cream.

All you really need to make this salad is a large pot for boiling, a mixing bowl for the dressing, and a sharp knife for slicing. A mandoline can help make uniform cucumber slices, but it’s totally optional.

How To Make This Potato and Cucumber Salad with Creamy Dill Dressing

Making this salad is a breeze, and the results are endlessly rewarding. Here’s how it all comes together.

Start by boiling the potatoes. Scrub them clean and cut them into bite-sized pieces – no need to peel unless you prefer them that way. Drop them into a pot of cold, salted water, then bring it to a boil. Cook until the potatoes are fork-tender but not mushy, about 10–12 minutes. Drain and set aside to cool slightly.

While the potatoes cook, thinly slice your cucumbers. If you’re using English cucumbers, there’s no need to peel or seed them. Go for thin rounds – about ⅛-inch thick – so they mingle easily with the other ingredients. If you want to get fancy, sprinkle the slices with a pinch of salt and let them sit for 10 minutes, then blot them dry. This helps reduce excess moisture and keeps the salad crisp.

Next, make the creamy dill dressing. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, a splash of white wine vinegar, salt, pepper, and plenty of chopped fresh dill. Taste and adjust the seasoning to your liking – it should be tangy, creamy, and bursting with dill flavor.

Once the potatoes are cool enough to handle but still slightly warm, toss them gently with the dressing. Warm potatoes soak up more flavor, giving the salad even more depth. Add the sliced cucumbers and give everything a gentle stir to combine, being careful not to mash the potatoes.

Let the salad chill in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and makes for an even more delicious bite. The whole process, start to finish, takes about 30–35 minutes – perfect for a last-minute side dish or make-ahead option.

Storage Options

This salad stores beautifully, making it ideal for meal prep or leftovers.

In the fridge, keep the salad in an airtight container for up to 4 days. The cucumbers may release a bit of moisture over time, but the flavor stays spot-on.

For best texture, give it a gentle stir before serving leftovers. If the dressing seems a bit thick after chilling, stir in a splash of vinegar or a spoonful of mayo to refresh it.

Freezing isn’t recommended for this recipe. The creamy dressing can separate and the cucumbers turn watery and limp after thawing.

To reheat (if you prefer a warm version), scoop the salad into a microwave-safe bowl and heat in 30-second intervals just until slightly warmed. It’s also delicious at room temperature, so there’s no pressure to serve it piping hot or ice cold.

Variations and Substitutions

This recipe is wonderfully flexible, so feel free to make it your own with what you have on hand.

Want to make it vegan? Use plant-based mayo and sour cream or Greek-style vegan yogurt. The dill and mustard flavors still shine through, and the salad stays creamy and rich.

Looking to add some protein? Crumbled hard-boiled eggs, flaked tuna, or shredded rotisserie chicken are all great additions that turn this side into a full meal.

If you're not a fan of dill (I get it – it's a bold herb!), swap it for fresh parsley, chives, or even a pinch of tarragon. Each gives a slightly different vibe, but all are delicious.

To add a little zip, toss in some thinly sliced red onion or a spoonful of capers. They bring a pop of brightness and complexity that pairs beautifully with the creamy base.

And for a bit more crunch, consider tossing in a handful of chopped celery or even radishes. It’s a great way to use up what’s in your fridge while keeping the salad fresh and texturally interesting.

Once you’ve made this recipe once, you’ll start dreaming up new ways to make it your own – and that’s the best part.

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