Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something incredibly refreshing about the crisp crunch of cucumbers and the soft, tender bite of potatoes in a chilled salad. This Potato and Cucumber Salad with a Creamy Dill Dressing is the kind of dish that brings people back for seconds—cool, creamy, tangy, and loaded with fresh herbs.

this Recipe

I first made this on a hot summer afternoon when I needed a no-fuss side dish for a backyard barbecue. It instantly became the star of the table—light enough to pair with grilled meats, but flavorful enough to stand on its own. It’s now a must-have at every family cookout or picnic.

Whether you're prepping ahead for a potluck or just want something easy and satisfying to serve with dinner, this salad has you covered.

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

Get ready to add a new staple to your warm-weather menu. This salad strikes the perfect balance between comfort food and fresh summer fare.

It’s incredibly easy to make. With just a bit of chopping and boiling, you’ll have a hearty, refreshing dish that’s ready in under 30 minutes. It’s great for beginner cooks or anyone short on time.

It’s a budget-friendly crowd-pleaser. Made with pantry staples like potatoes, mayonnaise, and vinegar—plus cucumbers and herbs—it’s an inexpensive dish that doesn’t sacrifice flavor.

Perfect for make-ahead meals. This salad actually gets better as it sits, giving the flavors time to meld. That means it’s ideal for prepping the night before a party or packing for lunch.

Bright, tangy, and herby. The creamy dill dressing is what really makes this salad pop. It’s cool and zippy with just enough garlic and lemon to keep things interesting.

Whether you’re feeding a crowd or meal-prepping for the week, this salad is a deliciously dependable option.

Ingredients Notes

The beauty of this salad lies in its simple, accessible ingredients. But don’t let that fool you—each one brings something special to the table.

Yukon Gold potatoes are my go-to for this recipe. They hold their shape well after boiling and have a naturally buttery flavor that adds richness to every bite. You could also use red potatoes or even baby potatoes if you prefer smaller chunks.

English cucumbers are ideal here because they’re seedless and have thin, tender skin. They add a cool, crisp texture that contrasts beautifully with the soft potatoes. If all you have are standard cucumbers, peel and deseed them for best results.

Fresh dill is the standout herb in this dish. Its bright, grassy flavor cuts through the creaminess and elevates the whole salad. Don’t substitute with dried dill if you can avoid it—the fresh stuff makes all the difference.

Sour cream and mayonnaise form the creamy base of the dressing. Together, they create a luscious, tangy coating that clings to every ingredient. I like using full-fat versions for maximum richness, but you can lighten things up with low-fat alternatives if needed.

You’ll also need lemon juice, Dijon mustard, and a touch of garlic to round out the dressing. These sharp flavors balance the creaminess and add that zingy bite you want in a chilled salad. As for equipment, all you’ll need is a pot for boiling, a mixing bowl, and a sharp knife for chopping.

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

Making this salad is as simple as boil, chop, mix, and chill. Here’s how to bring it all together.

Start by scrubbing your potatoes and cutting them into evenly sized chunks—about 1-inch pieces work well. Place them in a pot of salted water and bring to a boil. Simmer until fork-tender, around 10–12 minutes. You want them soft but not falling apart.

While the potatoes are cooking, slice your cucumbers into thin half-moons. I prefer them on the thinner side so they absorb more flavor, but you can slice them thicker if you want more crunch. If you’re using a regular cucumber, don’t forget to peel and deseed it.

In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, minced garlic, and a generous amount of chopped fresh dill. Season with salt and pepper to taste. The dressing should be smooth and slightly tangy with a hint of zip from the garlic.

Once the potatoes are done, drain and let them cool slightly before adding them to the bowl. It’s best to mix them while they’re still a bit warm—they’ll soak up the dressing more readily. Gently fold everything together, being careful not to mash the potatoes.

Add the cucumbers last so they keep their crunch. Mix just enough to combine, then cover and chill the salad for at least an hour. This gives the flavors a chance to meld and deepen. Total prep and chill time is about 90 minutes, but hands-on time is under 30.

Storage Options

This salad holds up well in the fridge and can easily be made in advance. Store any leftovers in an airtight container and keep refrigerated for up to 4 days. The flavor actually improves after a day or two, making it perfect for make-ahead meals.

If you’re prepping for a picnic or potluck, transport the salad in a well-sealed container and keep it on ice or in a cooler until ready to serve. Because of the dairy-based dressing, it’s best not to leave it out at room temperature for more than 2 hours.

For longer storage, avoid freezing this dish—the texture of the potatoes and cucumbers will suffer, and the creamy dressing may separate. It’s best enjoyed fresh or within a few days.

To rehydrate the salad after sitting, you can stir in a little extra sour cream or lemon juice just before serving to refresh the texture and flavor.

Variations and Substitutions

One of the best things about this potato and cucumber salad is how customizable it is. You can easily tweak it based on what’s in your fridge or pantry.

For a lighter version, try using Greek yogurt in place of sour cream. It’ll still give you that creamy tang but with a protein boost and fewer calories.

If you want to make it vegan, simply swap the dairy for plant-based alternatives like vegan mayo and unsweetened coconut yogurt. Just be sure to choose mild-flavored substitutes to keep the dressing balanced.

Feel free to toss in red onions or scallions for a little sharpness and color. Thinly sliced radishes also add a nice crunch and a peppery kick.

For more protein, add hard-boiled eggs or even some flaked canned tuna. Both blend nicely with the creamy dressing and give the salad a little extra staying power as a meal.

You can also play with the herbs—chives, parsley, or even a touch of tarragon can add a new twist. Don’t be afraid to experiment; this is a forgiving and flexible recipe that welcomes creativity.

Whether you're serving it alongside grilled chicken or eating it straight from the fridge with a spoon (guilty!), this Potato and Cucumber Salad with a Creamy Dill Dressing is destined to become a go-to favorite. It’s simple, satisfying, and endlessly adaptable—everything a great salad should be.

Print