Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something irresistibly fresh and comforting about a big bowl of Potato and Cucumber Salad with Creamy Dill Dressing. The tender potatoes soak up all that tangy, herby dressing, while the cool, crunchy cucumber adds a refreshing contrast in every bite.

I first made this salad on a warm spring afternoon with herbs fresh from my backyard garden. Since then, it’s become a go-to for picnics, potlucks, and easy weeknight dinners—always a hit and incredibly simple to throw together.

Whether you're serving it with grilled chicken, burgers, or enjoying it as a light vegetarian main, this salad brings bright flavors and creamy comfort to the table. Let’s dive into what makes it so special.

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

This isn’t your average potato salad—it’s lighter, fresher, and packed with flavor. Here’s why it deserves a spot in your regular rotation.

First off, it’s incredibly easy to make. With minimal prep and straightforward steps, this salad is beginner-friendly and stress-free. No fancy techniques required—just simple ingredients and a little love.

It also comes together quickly, making it perfect for last-minute gatherings or weeknight meals. While the potatoes boil, you can whisk together the dressing and slice up the cucumbers. You’ll be done in under 30 minutes.

Budget-conscious? You’re in luck. Potatoes and cucumbers are both affordable, and the rest of the ingredients are pantry staples. You can feed a crowd without breaking the bank.

And let’s not forget how refreshingly versatile this dish is. Serve it warm or cold, pair it with proteins, or enjoy it solo. It’s the kind of salad that feels just right no matter the season.

Once you’ve tried this creamy, herb-packed goodness, you’ll find yourself craving it again and again. Let’s take a closer look at the simple ingredients that bring it all together.

Ingredient Notes

The beauty of this Potato and Cucumber Salad lies in its balance—creamy, tangy, and crisp. Each ingredient plays a specific role in creating that harmony of textures and flavors.

Potatoes are the heart of this salad. I recommend using waxy varieties like Yukon Gold or red potatoes. They hold their shape beautifully after boiling and have a buttery texture that pairs perfectly with the creamy dressing. Be sure to cut them into even chunks for uniform cooking.

Cucumbers bring a burst of freshness to balance out the richness of the potatoes and dressing. English cucumbers are ideal because they’re seedless and have a thinner skin, so there’s no need to peel them. Slice them thinly for a pleasant crunch in every forkful.

The creamy dill dressing is where the magic happens. It’s a blend of sour cream, mayonnaise, fresh dill, and lemon juice, with a hint of garlic and Dijon mustard for depth. The dill adds a fragrant, grassy note that makes this salad feel light and herbaceous.

Don’t overlook the red onion. Thinly sliced and soaked briefly in cold water, it mellows just enough to provide a subtle bite without overpowering the other flavors.

No fancy tools are needed, but a mixing bowl, sharp knife, and medium saucepan will make prep a breeze. If you have a mandoline slicer, it’s great for getting uniform cucumber slices, but not essential.

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

Creating this creamy, dreamy salad is as easy as it gets. Here’s how it all comes together.

Start by placing your potatoes in a pot of cold salted water. Bring it to a boil and cook until the potatoes are fork-tender, about 12-15 minutes depending on their size. Drain well and let them cool slightly—they should be warm, not hot, when you dress them.

While the potatoes are cooking, prepare your dressing. In a large bowl, whisk together sour cream, mayonnaise, fresh chopped dill, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Give it a taste and adjust the seasoning to your liking.

Next, slice the cucumbers and red onions. If using English cucumbers, there's no need to peel. If using standard cucumbers, you might want to peel them and scoop out the seeds for a smoother texture. Soak the onions in cold water for 5–10 minutes to tame their sharpness.

Once the potatoes are warm but not steaming, add them to the bowl with the dressing. Gently toss to coat the pieces evenly without breaking them up too much.

Finally, fold in the cucumbers and red onions, mixing gently to keep the cucumbers crisp. If you're prepping ahead, you can chill the salad for an hour before serving to let the flavors meld even more beautifully.

Altogether, the whole process takes about 30 minutes from start to finish. You’ll end up with a salad that’s creamy, herbaceous, and irresistibly fresh.

Storage Options

If you have leftovers (lucky you!), this salad stores like a dream.

Transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. The cucumbers may lose a bit of their crunch over time, but the flavor only deepens as the dressing continues to soak into the potatoes.

Avoid freezing, as the texture of both potatoes and cucumbers will become watery and unappealing once thawed.

When you're ready to enjoy it again, give it a gentle stir and taste for seasoning. You might want to add a splash of lemon juice or a sprinkle of fresh dill to brighten it up.

For reheating, this salad is best enjoyed cold or at room temperature, so no microwave needed!

Variations and Substitutions

One of the best things about this recipe is how customizable it is to your taste or pantry.

For a tangier twist, swap the sour cream with Greek yogurt. It adds a lovely tang and an extra boost of protein while keeping that creamy texture.

No fresh dill on hand? Use dried dill, but cut the amount to about one-third. Fresh is best, but dried works in a pinch when you're craving that herby flavor.

Want to add more texture or color? Chopped radishes or celery make a great addition. They bring extra crunch and a slight peppery bite that pairs beautifully with the mild potatoes.

You can also switch out the potatoes. Baby potatoes or even purple potatoes create a visually fun and flavorful variation.

If you’re dairy-free, try using vegan mayo and plant-based sour cream alternatives. The dressing still comes out creamy and satisfying without the dairy.

Feel free to make it your own! Once you’ve mastered the base, this recipe becomes a canvas for all sorts of delicious adaptations.

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