Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something incredibly refreshing about a chilled Potato and Cucumber Salad with a Creamy Dill Dressing on a warm day. The tender, buttery potatoes mingle with crisp cucumbers, all wrapped in a velvety, herbaceous dressing that brings it all together with a zesty, tangy punch.

this Recipe

I first whipped this up on a lazy summer afternoon when I needed something quick but satisfying for a backyard lunch. It was meant to be a side, but we ended up eating it straight from the bowl, forkful after forkful. It’s light yet filling, and comes together effortlessly with ingredients you likely already have on hand.

Whether you're meal prepping for the week, feeding a crowd at your next barbecue, or just craving something cool and comforting, this salad checks all the boxes. Let’s dive into why you’ll love it.

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

Get ready to meet your new go-to side dish (or light main!) for spring and summer. This Potato and Cucumber Salad with a Creamy Dill Dressing is the kind of recipe you’ll find yourself making on repeat.

It’s easy and low-effort. The hardest part is boiling the potatoes – after that, it’s just a bit of slicing and stirring. No oven, no long list of ingredients, no stress.

Budget-friendly and pantry-ready. Most of the ingredients are kitchen staples: potatoes, cucumbers, sour cream, mayo, and vinegar. Fresh dill is the only special item – and even that’s optional if you’ve got dried on hand.

Incredibly refreshing. The cool crunch of cucumber balances the creamy dressing perfectly. Paired with the soft bite of new potatoes, each mouthful is full of contrast and texture.

Make-ahead friendly. This salad actually gets better after a few hours in the fridge as the flavors meld together. Perfect for prepping the night before a potluck or picnic.

It’s a simple recipe, but it delivers maximum flavor. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this Potato and Cucumber Salad lies in its simplicity. A few humble ingredients come together to create something unexpectedly delicious and refreshing.

Potatoes are the heart of this dish. I recommend using baby Yukon Gold or red potatoes for their creamy texture and subtle sweetness. You can leave the skins on for extra flavor and a bit of rustic charm. Just be sure to cut them into even, bite-sized chunks for consistent cooking.

Cucumbers add that much-needed crunch and freshness. I like using English cucumbers because they’re seedless and have a thinner skin, which means no peeling required. If you're using standard cucumbers, consider removing the seeds for a cleaner texture.

The dressing gets its tangy richness from a blend of sour cream and mayonnaise. The sour cream brings lightness and acidity, while the mayo adds body and a silky texture. You can tweak the ratio to your taste, but I usually go for equal parts of both for balance.

Fresh dill is what really makes this salad sing. It adds a punchy, slightly grassy note that cuts through the creaminess and brightens the whole dish. If fresh dill isn’t available, you can use dried dill – just reduce the amount by half, since dried herbs are more concentrated.

You’ll also need a splash of white wine vinegar or lemon juice for acidity, plus a touch of Dijon mustard, salt, and pepper to season everything just right. No fancy equipment here – just a pot for boiling and a big bowl for mixing.

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

Making this salad is as easy as boiling water – literally. The key is to prep your ingredients efficiently and give them time to chill for peak flavor.

Start by boiling your potatoes. Place the chopped pieces into a large pot of cold, salted water, then bring it to a boil. Cooking them from cold water ensures even doneness. Simmer until fork-tender – usually about 10–12 minutes. You want them soft but not falling apart. Drain well and let them cool completely before mixing.

While the potatoes cool, prepare your cucumbers. Slice them thin – about ¼ inch thick is ideal. If you’re feeling fancy, you can use a mandoline for perfectly even rounds. Toss the cucumber slices with a pinch of salt and let them sit for 10 minutes, then blot away any excess moisture. This keeps your salad from getting watery.

Now, onto the dressing. In a mixing bowl, whisk together sour cream, mayonnaise, white wine vinegar, Dijon mustard, and fresh dill. Add a generous pinch of salt and freshly cracked pepper. Taste and adjust – if you like it tangier, add more vinegar or lemon juice. If it feels too thick, a splash of milk can loosen it up nicely.

Gently fold the cooled potatoes and cucumbers into the dressing. Stir carefully so the potatoes don’t break apart. You want everything just coated, not drowning.

Cover and chill the salad for at least 30 minutes before serving – or up to a full day. This resting time lets the flavors develop and the texture settle into creamy perfection.

Storage Options

This salad stores like a dream, making it ideal for meal prep or leftovers.

In the fridge, keep your potato and cucumber salad in an airtight container. It will stay fresh and tasty for up to 3 days. The cucumbers will soften a bit over time, but the flavor remains spot-on.

If you’re bringing this to a picnic or barbecue, be sure to keep it chilled until ready to serve. A cooler with ice packs or a bowl nestled in ice will do the trick.

I don’t recommend freezing this salad. The creamy dressing can separate and the potatoes may become grainy once thawed.

To reheat (if you like it warm – some people do!), gently microwave individual portions for 30-60 seconds. Just know that it’s best served cold or room temperature for that fresh, crisp experience.

Variations and Substitutions

This salad is endlessly adaptable, which means you can make it your own depending on what you have or what you’re craving.

If you’re dairy-free, swap out the sour cream and mayo for plant-based alternatives. Many brands make excellent vegan versions that still offer creaminess and tang.

No dill? No problem. Try fresh parsley, chives, or tarragon instead. Each herb brings a different vibe, and all work beautifully with the creamy base.

For extra flavor and texture, consider adding thinly sliced red onions, chopped scallions, or even a handful of capers. A spoonful of grainy mustard or a pinch of paprika can also kick things up a notch.

Want to bulk it up? Toss in some hard-boiled eggs or flaked canned tuna for a heartier, protein-packed version that eats like a meal.

And if you like a little tang, a splash of pickle juice stirred into the dressing adds an unexpected zing that pickle lovers will adore.

Don’t be afraid to experiment – this salad is forgiving, flexible, and full of possibilities. Once you make it your own, you’ll find yourself coming back to it all season long

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