Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something about the cool, crisp bite of cucumber paired with tender potatoes that instantly takes me back to summer picnics and backyard barbecues. This Potato and Cucumber Salad with a Creamy Dill Dressing is the perfect balance of hearty and refreshing, making it a year-round favorite in our home.

I first whipped this up on a whim when I had leftover baby potatoes and a surplus of cucumbers from the garden. One taste of that tangy dill dressing, and it quickly became a staple side dish – especially during warm weather months when you crave something light yet satisfying.

What I love most is how effortlessly this dish comes together. It's easy enough for a weeknight dinner, yet elegant enough to bring to a potluck or serve at a holiday table. Let’s dive into why this potato salad deserves a spot in your rotation.

Why You’ll Love This Potato and Cucumber Salad

Get ready to fall in love with a salad that goes beyond the usual. This Potato and Cucumber Salad with a Creamy Dill Dressing is loaded with texture, freshness, and zesty flavor – and it’s a breeze to make.

First off, it’s the ultimate make-ahead side dish. The flavors only improve as they chill and mingle in the fridge, making it perfect for parties, picnics, or meal prep.

It’s also incredibly simple and budget-friendly. With just a few staple ingredients – potatoes, cucumbers, sour cream, and herbs – you can feed a crowd without spending a fortune.

And let’s talk about that dressing. It’s a creamy, herby dream that perfectly coats every bite. The dill adds a fresh, slightly tangy kick that elevates the whole salad and keeps you coming back for more.

Finally, this recipe is versatile and customizable. Add red onions for extra crunch, swap sour cream for Greek yogurt, or throw in some fresh peas or radishes for extra color and bite.

This is the kind of dish that becomes a signature in your kitchen. Let’s take a closer look at what goes into it.

Ingredients Notes

The magic of this salad lies in its humble, garden-fresh ingredients. Each one brings its own unique contribution to the creamy, herb-packed medley.

Baby potatoes are the heart of this dish. I like using baby Yukon golds or red potatoes because they hold their shape well after boiling and have a naturally buttery texture. Be sure to cut them into even-sized chunks so they cook uniformly and soak up all that creamy dressing.

English cucumbers are ideal here because they’re crisp, mild, and have fewer seeds. Their cool crunch balances the creaminess of the potatoes beautifully. If you only have regular cucumbers on hand, just peel and scoop out the seeds before slicing.

Fresh dill is what takes this salad from good to unforgettable. Its grassy, slightly citrusy flavor is the perfect complement to the cool cucumbers and rich dressing. Always go for fresh dill over dried if you can – it makes all the difference.

Sour cream is the base of our creamy dressing. It brings just the right amount of tang and richness without overpowering the other flavors. For a lighter option, plain Greek yogurt works well too, but you might want to add a splash of lemon juice for acidity.

White wine vinegar gives the dressing a bright, tangy punch that ties everything together. You can substitute apple cider vinegar in a pinch, but the slightly floral note of white wine vinegar really complements the dill.

No fancy tools are required – just a large pot for boiling, a mixing bowl, and a good knife for slicing. Chill time is key here, so make sure to plan ahead!

How To Make This Potato and Cucumber Salad

Making this salad is as simple as it is satisfying. The key is in balancing textures and giving the ingredients time to soak up the vibrant dressing.

Start by bringing a large pot of salted water to a boil. Add your halved or quartered baby potatoes and boil them until fork-tender – usually about 12 to 15 minutes. You want them soft enough to bite through easily but not so soft that they fall apart when tossed.

Once the potatoes are cooked, drain them and spread them out on a tray or baking sheet to cool. Letting them cool slightly before mixing helps them hold their shape and absorb the dressing more evenly without becoming mushy.

While the potatoes cool, prep your cucumbers. If using English cucumbers, you can leave the peel on for added texture. Slice them into thin half-moons or quarters, depending on your preference. You’ll want enough to create a good potato-to-cucumber ratio in every bite.

Now it’s time to mix up that creamy dill dressing. In a bowl, whisk together sour cream, white wine vinegar, fresh chopped dill, a pinch of salt, and cracked black pepper. Taste and adjust the seasoning – the dressing should be tangy, fresh, and herbaceous.

Gently combine the cooled potatoes and cucumbers in a large bowl. Pour over the dressing and toss until everything is evenly coated. Try not to overmix – you want to keep the textures intact. Cover and refrigerate for at least 30 minutes before serving. This gives the flavors a chance to meld and mellow beautifully.

From start to finish, this recipe takes about 30–40 minutes, with most of the time spent letting the salad chill and soak up flavor. It’s the kind of dish you can make ahead with confidence.

Storage Options

This salad stores beautifully, making it perfect for leftovers or preparing in advance.

Store any leftovers in an airtight container in the fridge. The salad will keep well for up to 4 days, and the flavor actually gets better as it sits.

Avoid freezing, as the cucumbers will lose their crisp texture and the creamy dressing can separate once thawed.

If the salad seems a bit dry after sitting in the fridge, you can revive it with a splash of vinegar or an extra spoonful of sour cream stirred in just before serving.

To re-serve, scoop it into a bowl and let it sit at room temperature for 10–15 minutes to take the chill off and enhance the flavors.

Variations and Substitutions

One of the best things about this salad is how easy it is to tweak to your taste or pantry.

For a lighter version, swap the sour cream with plain Greek yogurt or a combination of yogurt and light mayo. It still tastes creamy and tangy but with fewer calories.

Add some thinly sliced red onion or chopped scallions for a punch of sharpness and color. They give the salad an extra layer of flavor that complements the dill perfectly.

Want more texture? Toss in chopped celery or sliced radishes for a satisfying crunch. These also add a fresh, peppery note that livens up each bite.

If you’re not a dill lover, try substituting with fresh parsley, chives, or even basil for a different herby spin.

You can even make it a complete meal by adding flaked smoked salmon or chopped hard-boiled eggs for extra protein. It transforms the salad into a light but filling lunch.

Don’t be afraid to make this recipe your own. Once you master the base, the possibilities are endless!

Print