Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something wonderfully refreshing about a chilled Potato and Cucumber Salad with Creamy Dill Dressing on a warm afternoon. The tender potatoes offer comfort and heartiness, while crisp cucumbers bring a bright crunch – all tied together with a tangy, herby dressing that tastes like summer in a bowl.

This salad became a staple in our household after one too many mayonnaise-heavy versions left us longing for something lighter but still rich and flavorful. With fresh dill and just the right amount of creaminess, it's now our go-to for everything from picnics to potlucks.

Whether you're serving it alongside grilled meats or enjoying it as a light lunch on its own, this easy salad comes together in under 30 minutes and keeps well in the fridge. Let's dive into all the reasons why this dish deserves a spot in your regular rotation.

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

If you're looking for a salad that checks all the boxes – fresh, flavorful, easy to prep, and endlessly versatile – you're in for a treat.

To start, it’s quick and easy to make. With just a handful of ingredients and a simple cooking method, you can whip this salad up in no time. It’s perfect for busy weeknights or those last-minute barbecue invites.

It’s also cool and refreshing, thanks to the cucumber and dill. The creaminess balances it all out without being too heavy, making it ideal for warm weather gatherings.

On the budget-friendly front, this recipe shines. Potatoes and cucumbers are affordable pantry staples, and the dressing uses ingredients you probably already have in your fridge.

And let’s not forget how versatile it is. Serve it as a side for burgers, grilled chicken, or even salmon. It’s vegetarian as-is and easily adaptable for vegan or dairy-free diets with just a few swaps.

Trust me, once you make this salad, it’ll quickly become your go-to for potlucks, weekday lunches, and everything in between.

Ingredients Notes

The magic of this Potato and Cucumber Salad lies in the harmony between humble ingredients and a punchy, creamy dill dressing. Each component plays a distinct role in building flavor and texture.

Let’s start with the potatoes. I recommend using waxy varieties like Yukon Gold or red potatoes – they hold their shape after boiling and have a naturally buttery texture. Be sure not to overcook them; you want them tender but still firm enough to dice neatly.

Next up are the cucumbers. English cucumbers are ideal here since they’re seedless and have a thin, tender skin. Slice them thinly and consider salting them briefly to draw out excess water, which keeps the salad from becoming watery over time.

Now onto the fresh dill – the star herb of the dish. Fresh dill adds a grassy, slightly citrusy note that transforms the dressing into something really special. While dried dill can work in a pinch, fresh is truly worth the trip to the store.

The creamy dressing is made with a mix of sour cream, mayonnaise, lemon juice, and Dijon mustard. The sour cream adds tang, while the mayo brings that luscious mouthfeel. A splash of lemon brightens everything up, and Dijon provides a subtle kick.

You’ll only need basic kitchen equipment here – just a pot for boiling the potatoes, a cutting board and knife, and a mixing bowl for tossing it all together. A mandoline can be helpful for evenly slicing the cucumber, but it's not essential.

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

Putting this salad together is a breeze. Let me walk you through it step by step to guarantee perfect results every time.

Start by bringing a large pot of salted water to a boil. While you wait, scrub your potatoes and cut them into bite-sized chunks. Boil until just fork-tender – about 10 to 12 minutes depending on size. Drain and let them cool completely so they don’t steam the other ingredients.

While the potatoes cool, slice your cucumbers thinly. If using English cucumbers, there's no need to peel them. For extra crunch and better texture, sprinkle a pinch of salt over the slices and let them rest for 10 minutes, then pat them dry with a paper towel.

Next, mix up your dressing. In a medium bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, and a generous handful of chopped fresh dill. Add a pinch of salt and a few grinds of black pepper. Taste and adjust – you might want a little extra lemon juice or dill, depending on your preferences.

In a large mixing bowl, combine the cooled potatoes and sliced cucumbers. Pour the dressing over and gently fold until everything is evenly coated. Take care not to mash the potatoes – a light hand is key here.

Pop the finished salad in the fridge for at least 20 minutes before serving. This resting time helps the flavors meld beautifully. Serve chilled, and garnish with extra dill just before serving for a fresh, vibrant touch.

From start to finish, the whole process takes about 30 minutes. It’s low-fuss, high-flavor, and always a hit.

Storage Options

One of the best things about this salad? It stores beautifully, making it a fantastic make-ahead option.

Keep any leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days, though it’s best enjoyed within the first 48 hours for peak texture and flavor.

If the salad seems a bit dry after chilling, just stir in an extra spoonful of sour cream or a splash of lemon juice to revive it.

Avoid freezing – the creamy dressing and cucumbers don’t hold up well to freezing and thawing, which affects both texture and taste.

To reheat, well – don’t! This is a chilled salad and tastes best cold or at room temperature. If you've taken it out of the fridge, let it sit for about 10 minutes before serving to let the flavors shine.

Variations and Substitutions

This recipe is super flexible, so feel free to tweak it based on what you have in your kitchen or dietary needs.

For a vegan version, swap the sour cream and mayo with plant-based alternatives. There are some great dairy-free options out there that still give you that creamy tang without sacrificing flavor.

Want to add some protein? Toss in a few chopped hard-boiled eggs for a classic deli-style twist. Or stir in some cooked, flaked salmon for a more elegant take.

Not a fan of dill? Try fresh parsley or chives instead. You’ll get a different flavor profile, but the herbs still bring a lovely brightness to the dish.

If you prefer a lighter dressing, skip the mayo entirely and use all sour cream or even Greek yogurt. You’ll still get a creamy texture, but with fewer calories and a tangier taste.

And don’t be afraid to toss in extra veggies! Thinly sliced radishes, chopped celery, or even blanched green beans can all make fun and flavorful additions to bulk up the salad.

Experiment, taste, and adjust as you go – this is one of those forgiving recipes that’s easy to make your own.

Ready to give this cool, creamy, herb-packed salad a spot on your table? Whether it’s a side for your summer barbecue or the main star of a light lunch, this Potato and Cucumber Salad with Creamy Dill Dressing is sure to please. Let me know how you make it your own!

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