Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something irresistibly refreshing about the combination of tender potatoes and crisp cucumbers tossed in a cool, creamy dill dressing. This salad brings together contrasting textures and vibrant flavors in a dish that's equally welcome at summer picnics or cozy family dinners.

I first whipped this up on a hot July afternoon when all I had in the fridge were leftover boiled potatoes and a few cucumbers from the garden. After a little experimenting with Greek yogurt, lemon juice, and fresh dill, the result was a hit that now makes a regular appearance at our cookouts and potlucks.

Let's dive into what makes this salad a must-try side dish for any season.

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

Get ready to fall in love with this crisp, tangy, and satisfying salad. Whether you're looking for a light lunch or the perfect side dish for grilled meats, this recipe checks all the boxes.

First off, it’s wonderfully simple to prepare. With just a few fresh ingredients and minimal prep time, this salad comes together in under 30 minutes—perfect for those last-minute gatherings or weeknight meals.

It’s also a budget-friendly option. Potatoes and cucumbers are some of the most affordable produce items out there, making this dish ideal for feeding a crowd without breaking the bank.

The flavors are light yet satisfying. The creamy dill dressing adds a touch of indulgence while still feeling refreshing and bright, thanks to lemon juice and yogurt.

And don’t overlook how versatile it is. You can easily tweak the ingredients to fit your dietary preferences or whatever you happen to have in your kitchen.

Ready to start chopping? Let’s take a closer look at what goes into this delicious dish.

Ingredients Notes

This salad relies on a short list of fresh, wholesome ingredients. Each one plays a special role in building flavor and texture.

Yukon Gold potatoes are the ideal base for this salad. They’re naturally creamy, hold their shape after boiling, and have a mild, buttery flavor that complements the dressing beautifully. If you can’t find Yukon Golds, red potatoes are another great choice—they’re firm and slightly waxy, perfect for salads.

Cucumbers bring crunch and coolness. I recommend using English cucumbers for their thin skins and minimal seeds, but any variety will work. Slice them thinly and consider salting them lightly before mixing to remove excess moisture and keep the dressing from becoming watery.

Greek yogurt is the heart of the creamy dressing. It adds a rich, tangy base that’s healthier than mayo but still full of flavor. For an extra-smooth consistency, opt for whole milk Greek yogurt, though nonfat will also do the trick.

Fresh dill is what gives this salad its signature flavor. Its bright, slightly grassy taste pairs perfectly with the potatoes and cucumbers. Be generous with it! Dried dill can be used in a pinch, but the fresh stuff really elevates the dish.

To tie it all together, lemon juice, a bit of Dijon mustard, and a splash of olive oil add acidity, depth, and silkiness. A pinch of salt and cracked black pepper rounds it all out and makes every bite pop.

No fancy tools required—just a sharp knife, a mixing bowl, and a medium pot for boiling the potatoes.

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

Putting this salad together is a breeze. It’s a mix of boiling, chopping, and stirring—simple steps that lead to a seriously delicious result.

Start by bringing a large pot of salted water to a boil. Wash your potatoes well, then chop them into bite-sized pieces, keeping them roughly uniform to ensure even cooking. Add them to the boiling water and cook for about 10-12 minutes or until just fork-tender. Drain and let them cool slightly.

While the potatoes are cooking, slice your cucumbers as thin as you like. If they’re especially seedy, you can scoop out the centers with a spoon, but this step is optional. If you’re salting the cucumbers to draw out moisture, do that now and let them sit for about 10 minutes, then pat dry.

In a small bowl, whisk together the Greek yogurt, freshly chopped dill, lemon juice, Dijon mustard, olive oil, salt, and pepper. Taste and adjust the seasoning if needed—more lemon for brightness, or more dill if you love that herbaceous kick.

Once the potatoes are warm but not hot, combine them in a large bowl with the cucumbers. Pour the dressing over the top and toss gently to coat, being careful not to break the potatoes.

Let the salad sit for at least 15 minutes in the fridge to allow the flavors to mingle. It gets even better the longer it chills, making it a perfect make-ahead option. Expect a creamy, tangy, herb-filled salad that holds its own as a side or light main dish.

Storage Options

This salad stores beautifully, making it great for meal prep or next-day leftovers.

In the refrigerator, keep it in an airtight container for up to 3 days. The flavors continue to develop over time, so it often tastes even better on day two.

Because of the yogurt-based dressing, it’s best not to freeze this dish. The texture of both the potatoes and cucumbers can change drastically once thawed, becoming mushy or watery.

For transporting to picnics or gatherings, pack it in a cooler or insulated bag to keep it cold and fresh. If possible, wait to mix in the dressing until just before serving.

To reheat (if you really want to serve it warm), gently microwave it in short bursts, though it’s best enjoyed cold or at room temperature.

Variations and Substitutions

The beauty of this salad lies in its flexibility. You can make it your own with just a few creative tweaks.

For a richer dressing, swap out some of the Greek yogurt for mayonnaise or sour cream. This adds a little extra indulgence and smoothness.

If you’re dairy-free, try using a plant-based yogurt. Look for unsweetened varieties made from coconut, almond, or soy to maintain that creamy texture without the dairy.

Add-ins like thinly sliced red onions, chopped scallions, or even capers can introduce new layers of flavor. A handful of chopped fresh parsley or chives also works beautifully alongside the dill.

You can also add protein to turn this side dish into a full meal. Flaked canned tuna, shredded rotisserie chicken, or even hard-boiled eggs make it more filling while keeping it light.

Don’t be afraid to experiment with your own favorite herbs or spices—this salad is incredibly forgiving and just waiting for your personal twist.

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