Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something irresistibly refreshing about the cool crunch of cucumber paired with the soft bite of tender potatoes. This Potato and Cucumber Salad with a Creamy Dill Dressing brings it all together in one chilled, herb-kissed bowl of comfort and flavor.

I first threw this together on a hot summer afternoon when I was craving something light yet satisfying. Since then, it’s become a go-to side for backyard barbecues, quick lunches, and weeknight dinners. It’s easy, affordable, and always a crowd favorite.

Let’s dive into why you’re going to love it just as much as we do.

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

Get ready to fall in love with your new favorite make-ahead side dish. This salad is more than just delicious—it’s a breeze to prep, delightfully refreshing, and made with pantry staples you probably already have on hand.

First off, this dish is perfect for warm weather. The cucumbers bring a cooling crunch while the potatoes keep things hearty and grounding. Toss it all in a creamy, tangy dill dressing and you’ve got the ultimate summer salad.

Time-saving is another win here. You can boil the potatoes in advance and toss the whole thing together in under 15 minutes. Whether you’re prepping ahead for a picnic or need a quick side for grilled chicken, this salad has your back.

Budget-wise, it doesn’t get more affordable. Potatoes, cucumbers, and sour cream are all low-cost staples, making this a wallet-friendly option that still feels special and satisfying.

And let’s not forget how versatile it is. Add hard-boiled eggs for protein, swap in Greek yogurt for a healthier twist, or throw in fresh herbs from your garden. This is a recipe you can adapt endlessly.

Now let’s talk about what goes into making this creamy, dreamy bowl of goodness.

Ingredients Notes

The beauty of this salad is in its simplicity. It uses a handful of wholesome ingredients, each contributing to the dish’s texture, freshness, and rich flavor. Here's a closer look at what you'll need and why each one matters.

Potatoes are the hearty foundation of this recipe. I recommend waxy varieties like Yukon Gold or red potatoes. They hold their shape well after boiling and have a naturally creamy texture that works perfectly in cold salads. Be sure not to overcook them—they should be fork-tender, not mushy.

Cucumbers bring the salad to life. Their crisp texture contrasts beautifully with the soft potatoes, and their mild flavor lets the dill dressing shine. English cucumbers are a great choice since they have fewer seeds and thinner skin, but regular slicing cucumbers work too—just peel and deseed them for best results.

Sour cream creates the base of the creamy dressing. It lends a luscious, tangy richness that complements the freshness of the dill and cucumber. You can swap it for Greek yogurt if you prefer a lighter version, but I personally love the old-school flavor sour cream brings.

Fresh dill is the star of the show. Its bright, herbaceous flavor defines this dish. Use fresh dill if you can—it makes all the difference. If you're in a pinch, dried dill will work, but reduce the quantity to avoid overpowering the salad.

Vinegar and Dijon mustard round out the dressing with a tangy kick and just a touch of complexity. I like to use white wine vinegar, but apple cider vinegar works great too. The mustard isn’t dominant—it just balances everything beautifully.

You won’t need any special equipment for this recipe, just a good sharp knife, a pot to boil your potatoes, and a large mixing bowl. A mandoline can be handy if you want paper-thin cucumber slices, but it’s totally optional.

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

Making this salad couldn’t be easier. It’s one of those recipes where the hardest part is waiting for the potatoes to cool. Let me walk you through the process so it turns out perfect every time.

Start by washing your potatoes and cutting them into bite-sized chunks. If you're using small potatoes, you can just halve or quarter them. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Simmer until they’re just fork-tender, then drain and let them cool completely. This step can be done hours in advance.

While the potatoes are cooling, prep your cucumbers. If using English cucumbers, you can leave the skin on. For regular cucumbers, peel them and scoop out the seeds with a spoon to keep the salad from getting watery. Slice them thinly and pat them dry with a paper towel to remove excess moisture.

Now it’s time to make the dressing. In a bowl, whisk together the sour cream, vinegar, Dijon mustard, fresh chopped dill, salt, and pepper. Taste and adjust as needed—this dressing should be zippy, creamy, and herbaceous.

Once the potatoes are cool, gently toss them with the cucumbers in a large mixing bowl. Pour over the dressing and fold everything together carefully. You want the dressing to coat the potatoes without breaking them up too much. If you’re adding extras like chopped green onions or hard-boiled eggs, now’s the time to fold them in.

Let the salad chill in the refrigerator for at least 30 minutes before serving. This gives the flavors time to meld and makes the salad taste even better. Total prep and cook time clocks in around 45 minutes, with most of it being hands-off.

Storage Options

This salad stores beautifully, making it an excellent make-ahead dish for parties, picnics, or weekday lunches. Keep it in an airtight container in the refrigerator and it’ll stay fresh for up to 3 days.

If you're planning to make it ahead, wait to add the cucumbers until a few hours before serving. This helps maintain their crispness and prevents them from releasing too much liquid into the dressing.

Avoid freezing this salad—the texture of the potatoes and the creaminess of the dressing don't hold up well to thawing. The cucumbers also become mushy and lose their crunch.

To reheat (if needed), bring the salad to room temperature rather than actually warming it. This is one of those dishes that’s meant to be enjoyed cold or just slightly cool, which enhances the fresh, tangy flavors.

Variations and Substitutions

The beauty of this potato and cucumber salad lies in its flexibility. It’s a blank canvas that welcomes tweaks, swaps, and additions based on your preferences or what’s already in your kitchen.

Want to make it lighter? Swap out the sour cream for plain Greek yogurt. It’s still creamy and tangy, but with a boost of protein and less fat. You can also use a 50/50 mix if you want the best of both worlds.

Add a protein boost by folding in chopped hard-boiled eggs, flaked salmon, or even leftover grilled chicken. These additions turn it into more of a main course, perfect for a light summer dinner.

Looking for extra crunch? Try adding thinly sliced radishes or celery. They offer a peppery, crisp bite that contrasts nicely with the creamy potatoes.

Herb lovers can play around with parsley, chives, or tarragon. Dill is classic, but other fresh herbs can bring new dimensions of flavor. Just be careful not to overwhelm the dressing—start small and taste as you go.

And if you need a dairy-free version, use your favorite plant-based sour cream or yogurt alternative. The key is to maintain that tangy creaminess that brings the whole dish together.

Don’t be afraid to experiment and make it your own—this is the kind of recipe that evolves with you.

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