Name: Potato and Cucumber Salad with Creamy Dill Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds baby potatoes, scrubbed and halved; 1 large English cucumber, thinly sliced; 1/4 cup thinly sliced red onion; 2 tablespoons chopped fresh dill; 1/3 cup plain Greek yogurt; 3 tablespoons mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 small garlic clove, finely minced; 1/4 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1–2 tablespoons water, to thin as needed

Potato and Cucumber Salad with Creamy Dill Dressing tastes cool, tangy, herby, and rich without feeling heavy, like a cross between classic potato salad and tzatziki. It works perfectly for busy weeknights, picnics, and potlucks, and you can get it on the table in about 35 minutes. I tested versions of this in my tiny apartment kitchen while balancing a toddler on my hip, so I promise it fits real life.

Why Make This Potato and Cucumber Salad with Creamy Dill Dressing at Home

Homemade Potato and Cucumber Salad with Creamy Dill Dressing tastes brighter and fresher than anything in a tub from the store. You control the salt, the tang, and the texture, so the salad fits your taste instead of the other way around.

You also use simple pantry staples and budget friendly potatoes and cucumbers. The salad holds up well in the fridge, so you can prep it ahead and enjoy it for lunches, cookouts, or an easy side with grilled chicken or fish.

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

Ingredients You Need

Potatoes

2 pounds small yellow or red potatoes
- I like Yukon Gold or small red potatoes because they stay creamy and hold their shape.
- Skip russets, which turn mealy and break apart.
- If you only have larger potatoes, cut them into 1 to 1.5 inch chunks.

Cucumbers

2 cups thinly sliced cucumber
- Persian or mini cucumbers stay crisp and have tender skin.
- English cucumber also works well if you peel alternating stripes and scoop out large seeds.
- Regular cucumbers work in a pinch, but peel them and remove seeds for the best texture.

Creamy Dill Dressing

1 cup sour cream
- Use full fat for the best flavor and texture.
- Greek yogurt works as a lighter swap, or try half sour cream and half Greek yogurt.
3 tablespoons mayonnaise
- This adds richness and helps the dressing cling to the potatoes.
- Use your favorite brand; I usually reach for Hellmann’s or Duke’s.
2 tablespoons fresh lemon juice
- Bottled lemon juice works if you do not have fresh, but fresh tastes brighter.
- You can also use white wine vinegar or apple cider vinegar for a slightly sharper tang.
2 teaspoons Dijon mustard
- This adds gentle heat and depth, not a strong mustard flavor.
- Yellow mustard works in a pinch, but use a little less.
2 to 3 tablespoons finely chopped fresh dill
- Fresh dill makes the salad taste clean and herby.
- In a pinch, use 2 to 3 teaspoons dried dill and let the salad chill longer so it hydrates.
2 tablespoons finely chopped fresh chives or green onion
- These add a soft onion flavor without harsh bite.
- Red onion works as a substitute; slice it very thin and use a little less.
1 small garlic clove, finely grated or minced
- Use a microplane to grate it into the dressing so it blends smoothly.
- Garlic powder works if you prefer a milder flavor; start with 1/4 teaspoon.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar or honey
- This tiny bit of sweetness balances the acidity and dill.
- Skip it if you prefer a sharper dressing.

Add ins and garnish

2 celery stalks, finely diced (optional, for crunch)
2 tablespoons finely chopped fresh parsley (optional, for color)
Extra dill and chives for topping

Pantry shortcuts

Use pre washed baby potatoes to skip scrubbing and peeling.
Use pre chopped fresh dill and chives from the produce section if you want to save time.
Use bottled lemon juice and garlic powder when you need a quick shortcut dressing.

Equipment list

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl for dressing
Sharp knife and cutting board
Measuring cups and spoons
Rubber spatula or large spoon for mixing
Optional: salad spinner or clean towel to dry cucumbers

Tips & Mistakes

Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
Cut potatoes into even sized pieces so they cook at the same rate and do not turn mushy.
Boil potatoes until just fork tender and stop; soft potatoes turn into mashed salad.
Drain potatoes well and let them steam dry so the dressing does not turn watery.
Cool potatoes until warm, not hot, before mixing so they soak up flavor without breaking down.
Slice cucumbers thin and pat them dry so they stay crisp and do not water down the salad.
Taste the dressing before adding it and adjust salt, lemon, and dill to match your preference.
Add dressing gradually and fold gently so you coat everything without smashing the potatoes.
Chill the salad at least 30 minutes so flavors meld and the dressing thickens slightly.
Add extra fresh herbs right before serving to refresh the flavor after chilling.
Avoid freezing this salad because the potatoes and cucumbers turn grainy and watery.
Store leftovers in a shallow container so the dressing stays evenly distributed.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Step 1: Prep and cook the potatoes

Scrub the potatoes and cut them into 1 to 1.5 inch chunks if they are larger than bite size.
Place potatoes in a large pot and cover with cold water by about 1 inch.
Add 1 to 2 tablespoons kosher salt to the water so the potatoes cook with flavor.
Bring the pot to a gentle boil over medium high heat, then reduce heat to maintain a steady simmer.
Cook potatoes for about 10 to 15 minutes, until a fork slides in with slight resistance.
Drain potatoes in a colander and let them sit for 5 minutes so steam escapes and surfaces dry.

Step 2: Prep the cucumbers and other mix ins

While the potatoes cook, slice the cucumbers into thin rounds or half moons.
If you use a cucumber with many seeds, scoop them out before slicing.
Lay the slices on a clean towel or paper towels and pat them dry to remove excess moisture.
Dice the celery if you use it and chop the dill, chives, and parsley.
Keep a small handful of herbs aside for garnish.

Step 3: Mix the creamy dill dressing

In a small bowl, add sour cream, mayonnaise, lemon juice, Dijon mustard, salt, pepper, and sugar or honey.
Grate or mince the garlic and add it to the bowl.
Stir until the dressing looks smooth and creamy.
Fold in the chopped dill, chives, and parsley.
Taste and adjust with more salt, lemon, or dill until the flavor hits that tangy, herby spot you like.

Step 4: Combine warm potatoes with dressing

Transfer the warm, dry potatoes to a large mixing bowl.
Spoon about two thirds of the dressing over the potatoes.
Gently fold with a spatula until the potatoes look lightly coated.
Let the potatoes sit for 5 to 10 minutes so they soak up some of the dressing and flavor.

Step 5: Add cucumbers and finish the salad

Add the cucumber slices and celery to the bowl with the dressed potatoes.
Spoon in the remaining dressing and fold gently until everything looks evenly coated.
Taste again and adjust seasoning with a pinch of salt, pepper, or lemon juice if needed.
Sprinkle extra dill and chives on top for a fresh, green finish.

Step 6: Chill and serve

Cover the bowl and chill the salad in the fridge for at least 30 minutes.
Stir gently before serving, since some dressing may settle at the bottom.
Add a final sprinkle of herbs on top right before you bring it to the table.
Serve cold or at cool room temperature.

Variations I've Tried

Lighter Greek yogurt version
Use all Greek yogurt instead of sour cream and mayonnaise, then add an extra teaspoon of olive oil for richness. The salad tastes tangier and lighter but still creamy.
Extra crunchy version
Add thinly sliced radishes, extra celery, and a handful of chopped cucumber peel for color. This version works well when you want a fresher, more salad like side.
Egg and potato combo
Add 3 to 4 hard boiled eggs, chopped, for extra protein and a more classic picnic salad vibe. The yolks mix into the dressing and make it richer.
Herb garden version
Mix in tarragon, basil, or dill fronds along with the dill and chives. This version tastes especially good with grilled chicken or roasted salmon.
Spicy dill version
Add a teaspoon of prepared horseradish or a pinch of red pepper flakes to the dressing. The heat plays nicely with the cool cucumber and creamy potatoes.

How to Serve Potato and Cucumber Salad with Creamy Dill Dressing

Serve Potato and Cucumber Salad with Creamy Dill Dressing chilled alongside grilled chicken, baked fish, or veggie burgers. It pairs nicely with simple mains like roasted chicken thighs, turkey sausages, or marinated tofu. Add sliced tomatoes, grilled corn, or a green salad to round out the plate. I also pack it in lunch boxes with sliced cucumbers, carrot sticks, and a piece of fruit.

How to store

Fridge
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, and add a spoonful of sour cream or yogurt if it looks a little dry.
Freezer
Skip freezing, since potatoes and cucumbers change texture and turn watery after thawing.
Best serving and reheating method
Serve the salad cold or at cool room temperature; do not reheat it, since the creamy dressing can separate. If you want it slightly less cold, let it sit on the counter for 10 to 15 minutes before serving.