Potato and Cucumber Salad with Creamy Dill Dressing

Potato and Cucumber Salad with Creamy Dill Dressing tastes cool, tangy, and herby with just enough richness to feel satisfying without knocking you out for the afternoon. It suits busy home cooks who want a fresh, make-ahead side dish in about 35–40 minutes, start to finish. I grew up at Midwest potlucks, and this version became my “please bring that again” dish after the second family reunion.

Why Potato and Cucumber Salad with Creamy Dill Dressing Is Worth It

This salad gives you the comfort of classic potato salad with the crunch and freshness of cucumber salad in one bowl. The creamy dill dressing coats tender potatoes while thin cucumber slices keep every bite bright and crisp.

You can prep it ahead, stash it in the fridge, and pull it out when dinner hits the table or guests walk in. It travels well, works with grilled chicken, burgers, or salmon, and tastes even better the next day when the dill and lemon mingle with the potatoes.

“This Potato and Cucumber Salad with Creamy Dill Dressing tastes like summer in a bowl and disappears from the buffet table every single time. ★★★★★”

Ingredients You Need

Potatoes & Veggies

• 2 pounds small yellow or red potatoes, scrubbed
  • Thin-skinned potatoes hold their shape and stay creamy; Yukon Gold or baby reds work great.
• 1 large English cucumber, thinly sliced
  • English cucumbers stay less watery and have tender skin, so you skip peeling.
• 3 green onions, thinly sliced (white and green parts)
• ½ small red onion, very thinly sliced or minced
• 2 tablespoons fresh dill, finely chopped (plus more for garnish)
• 1–2 ribs celery, finely diced (optional, for extra crunch)

Creamy Dill Dressing

• ½ cup mayonnaise
  • Use a real mayo brand you like; Duke’s or Hellmann’s both give a rich, balanced flavor.
• ½ cup sour cream or plain Greek yogurt
  • Greek yogurt lightens the salad and adds tang; sour cream gives a silkier texture.
• 2–3 tablespoons fresh lemon juice (about 1 lemon), to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar or honey
• 1–1½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 small garlic clove, finely grated or pressed
• 1–2 tablespoons milk or water, as needed to thin the dressing

Pantry Shortcuts & Sub Notes

• Use dried dill in a pinch: 2 teaspoons dried dill in the dressing, plus a sprinkle on top.
• Use pre-minced garlic from a jar if that fits your weeknight energy level.
• Use bottled lemon juice if fresh lemons hide from you; start with 1½ tablespoons and adjust.
• Swap green onions with chives if you have them in your garden or freezer.

Equipment List

• Medium pot for boiling potatoes
• Sharp knife and cutting board
• Colander
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork
• Rubber spatula or large spoon for gentle mixing

Quick Tips & substitutions

• Cut potatoes into equal chunks so they cook at the same rate and stay tender, not mushy.
• Salt the cooking water generously; it seasons the potatoes from the inside out.
• Let potatoes cool until just warm before mixing; hot potatoes can make the cucumbers limp.
• Pat cucumber slices dry with a towel to keep the salad from watering down.
• Use all Greek yogurt and skip mayo if you want a lighter, tangier version.
• Use all mayo and skip yogurt if you want classic picnic potato salad vibes.
• Swap lemon juice with apple cider vinegar if that sits in your pantry already.
• Use baby potatoes and leave them whole or halved for a rustic look.
• Add extra dill at the end if you love strong herb flavor; taste first, then sprinkle.
• Chill the salad at least 30 minutes before serving so the dressing settles and thickens.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Step 1: Prep and Cook the Potatoes

1. Scrub the potatoes and cut them into bite-size chunks, about 1–1½ inches.

2. Place the potatoes in a pot and cover them with cold water by about an inch.

3. Add 1–2 tablespoons kosher salt to the water, then bring it to a gentle boil over medium-high heat.

4. Lower the heat slightly and simmer until the potatoes feel tender when you poke them with a fork, about 10–15 minutes, depending on size.

5. Drain the potatoes in a colander and spread them out on a sheet pan or large plate.

6. Let them steam and cool until just warm, about 10–15 minutes; they should not feel hot to the touch.

Step 2: Prep the Cucumber and Aromatics

1. While the potatoes cook, slice the English cucumber into thin rounds or half-moons.
2. Lay the slices on a clean kitchen towel or paper towels and pat them dry to remove extra moisture.
3. Slice the green onions and red onion very thinly so they blend into the salad instead of taking over.
4. Chop the dill and celery (if using) and set everything aside.

Step 3: Mix the Creamy Dill Dressing

1. In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, sugar or honey, salt, pepper, and grated garlic.
2. Taste and adjust with more lemon, salt, or pepper until the dressing tastes bright and well seasoned.
3. Add a splash of milk or water if the dressing feels too thick; it should coat a spoon but still drip slowly.
4. Stir in the chopped dill and let the dressing sit while the potatoes finish cooling so the flavors mingle.

Step 4: Combine Everything

1. Add the warm (not hot) potatoes to a large mixing bowl.

2. Spoon about two-thirds of the creamy dill dressing over the potatoes and toss gently with a spatula so you avoid breaking them.

3. Fold in the cucumber slices, green onions, red onion, and celery.

4. Add more dressing as needed so everything feels lightly coated but not soupy.

5. Taste again and adjust with extra salt, pepper, or lemon juice.

6. Sprinkle more fresh dill on top for a pretty finish.

Step 5: Chill and Serve

1. Cover the bowl and chill the salad in the fridge for at least 30 minutes, or up to 24 hours.
2. Right before serving, give the salad a gentle stir and check the texture.
3. If the dressing thickened too much in the fridge, loosen it with a spoonful of yogurt, mayo, or a splash of milk.
4. Serve the Potato and Cucumber Salad with Creamy Dill Dressing cold or cool, not straight from the back of the fridge where it feels icy.

Recipe Variations

• Gluten-free: The base recipe already stays gluten-free; just check labels on mayo, mustard, and any add-ins.
• Vegan: Use vegan mayo and a thick, unsweetened plant-based yogurt; swap honey with sugar or maple syrup.
• Low carb: Replace half or more of the potatoes with extra cucumber, celery, and sliced radishes or blanched green beans.
• Extra protein: Stir in chopped hard-boiled eggs, grilled chicken chunks, or canned chickpeas (drained and rinsed).
• More crunch: Add sliced radishes, diced bell pepper, or toasted sunflower seeds.
• Extra tang: Add a spoonful of capers or a handful of chopped dill pickles.
• Herb twist: Mix in parsley, chives, or tarragon along with the dill for a more complex herb flavor.

Ways to Serve Potato and Cucumber Salad with Creamy Dill Dressing

• Serve alongside grilled chicken, turkey burgers, or veggie burgers.
• Pack it in lunch boxes with sliced cucumbers, cherry tomatoes, and hummus.
• Spoon it into lettuce cups for a cool, crunchy side.
• Pair it with baked salmon or roasted white fish.
• Bring it to potlucks, picnics, or backyard cookouts as the creamy, herby side dish.

Storage Success

Store Potato and Cucumber Salad with Creamy Dill Dressing in an airtight container in the fridge for up to 3 days. Stir it before serving because the dressing can settle and the cucumbers can release a little moisture. If it looks thicker than you like, loosen it with a spoonful of yogurt, mayo, or a splash of milk and adjust the seasoning. Keep it chilled until serving time and avoid leaving it at room temperature for more than 1–2 hours, especially on hot days.

Potato and Cucumber Salad with Creamy Dill Dressing

Potato and Cucumber Salad with Creamy Dill Dressing is a cool, tangy, herby side dish that combines tender potatoes with crisp cucumbers in a light yet satisfying dressing—perfect for make-ahead lunches, picnics, or potlucks.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Lunch, Salad

Cuisine: American

Ingredients

  

• 2 pounds small yellow or red potatoes, scrubbed and cut into 1–1½-inch chunks
• 1 large English cucumber, thinly sliced into rounds or half-moons
• 3 green onions, thinly sliced (white and green parts)
• 1/2 small red onion, very thinly sliced or minced
• 2 tablespoons fresh dill, finely chopped, plus more for garnish
• 1 to 2 ribs celery, finely diced
• 1 to 2 tablespoons kosher salt, for seasoning the potato cooking water

• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 2 to 3 tablespoons fresh lemon juice, to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar or honey
• 1 to 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 small garlic clove, finely grated or pressed
• 1 to 2 tablespoons milk or water, as needed to thin the dressing

Instructions

 

1. Scrub the potatoes and cut them into bite-size chunks, about 1–1½ inches.
2. Place the potatoes in a pot and cover with cold water by about 1 inch. Add 1–2 tablespoons kosher salt to the water.
3. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10–15 minutes.
4. Drain the potatoes in a colander, then spread them out on a sheet pan or large plate. Let them steam and cool until just warm, about 10–15 minutes; they should not feel hot to the touch.

1. While the potatoes cook, thinly slice the English cucumber into rounds or half-moons.
2. Lay the cucumber slices on a clean kitchen towel or paper towels and pat dry to remove excess moisture.
3. Thinly slice the green onions and red onion so they blend into the salad without overpowering it.
4. Finely chop the fresh dill and the celery, if using, and set aside.

1. In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, sugar or honey, 1–1½ teaspoons kosher salt, black pepper, and grated garlic until smooth.
2. Taste and adjust with more lemon juice, salt, or pepper until the dressing tastes bright and well seasoned.
3. If the dressing seems too thick, whisk in 1–2 tablespoons milk or water a little at a time until it is pourable but still thick enough to coat a spoon.
4. Stir in the chopped dill and let the dressing sit while the potatoes finish cooling so the flavors meld.

1. Place the warm (not hot) potatoes in a large mixing bowl.
2. Spoon about two-thirds of the creamy dill dressing over the potatoes and gently toss with a spatula to coat without breaking them apart.
3. Fold in the cucumber slices, green onions, red onion, and celery, if using.
4. Add more dressing as needed so the potatoes and cucumbers are lightly but thoroughly coated without becoming soupy.
5. Taste and adjust with additional salt, pepper, or lemon juice. Sprinkle more fresh dill over the top for garnish.

1. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes, or up to 24 hours, to let the flavors develop.
2. Before serving, give the salad a gentle stir and check the texture.
3. If the dressing has thickened too much, loosen it with a spoonful of yogurt or mayonnaise, or a splash of milk or water, then taste and adjust seasoning again if needed.
4. Serve the salad cold or cool, not icy cold from the very back of the fridge.

Notes

Nutrition Information
Approximate per serving (1/8 of recipe): 220 calories; fat 11 g; saturated fat 3 g; carbohydrates 26 g; fiber 3 g; sugars 4 g; protein 4 g; sodium 420 mg. Values will vary based on specific ingredients, brands, and portion size.