Name: Potato and Cucumber Salad with Creamy Dill Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small waxy potatoes, such as baby Yukon Gold or red potatoes, scrubbed and cut into 1 to 1 1/2 inch pieces; 1 tablespoon kosher salt, for boiling the potatoes; 1 large English cucumber, thinly sliced into rounds or half moons; 1 pinch kosher salt, for salting the cucumbers; 3 green onions, thinly sliced (white and green parts); 2 tablespoons finely chopped red onion or shallot; 1/2 cup mayonnaise; 1/2 cup sour cream or plain Greek yogurt; 2-3 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 2 tablespoons finely chopped fresh dill, packed; 1 small garlic clove, grated or very finely minced; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon sugar or honey; 2 hard boiled eggs, chopped; 1 celery stalk, finely diced; 1 tablespoon chopped fresh parsley or chives

Potato and Cucumber Salad with Creamy Dill Dressing tastes cool, tangy, and herby with just enough richness to feel comforting without sitting like a brick in your stomach. It works well for busy weeknights, potlucks, and cookouts, and you can finish the whole thing in about 35 minutes. I first made a version of this in my tiny college apartment, and my roommates still text me photos whenever they copy it.

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 crunch, the salt, and the tang, so the salad fits your taste instead of the other way around.

You also skip weird preservatives and use real herbs that actually taste like dill. The recipe uses simple ingredients, so you probably own half of them already.

“This potato and cucumber salad with creamy dill dressing disappeared from the picnic table in ten minutes flat, and everyone asked for the recipe. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small waxy potatoes
- Use baby Yukon Gold, red potatoes, or any waxy variety.
- Waxy potatoes hold their shape and stay creamy inside.
- Avoid russet potatoes, which turn mealy and break apart.

Cucumbers and Aromatics

1 large English cucumber, thinly sliced
- English or Persian cucumbers work best because they stay crisp and have tender skin.
- If you use standard cucumbers, peel them and scoop out the seeds to avoid watery salad.
3 green onions, thinly sliced
- Use both white and green parts for flavor and color.
2 tablespoons finely chopped red onion or shallot
- This adds a little bite and sweetness.
- If you dislike sharp onion flavor, soak the chopped onion in cold water for 5 minutes, then drain.

Creamy Dill Dressing

1/2 cup mayonnaise
- Use a brand you already like, such as Hellmann’s or Duke’s.
- Light mayo works, but the dressing tastes slightly thinner.
1/2 cup sour cream or plain Greek yogurt
- Greek yogurt adds extra protein and a tangier flavor.
- Sour cream gives a silkier, richer texture.
2 to 3 tablespoons fresh lemon juice
- Bottle lemon juice works in a pinch, but fresh tastes brighter.
2 teaspoons Dijon mustard
- This helps the dressing cling to the potatoes and adds gentle heat.
2 tablespoons finely chopped fresh dill, packed
- Fresh dill makes a huge difference in flavor.
- If you only have dried dill, use 2 teaspoons and let the salad chill longer so the flavor blooms.
1 small garlic clove, grated or very finely minced
- Use a microplane so the garlic blends smoothly into the dressing.
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar or honey (optional)
- This softens the acidity and balances the lemon and yogurt.

Optional Add Ins

2 hard boiled eggs, chopped, for extra richness and protein
1 celery stalk, finely diced, for extra crunch
1 tablespoon chopped fresh parsley or chives, for more green and fresh flavor

Pantry Shortcuts

Use pre cooked refrigerated baby potatoes if you find them at the store, then just slice and dress.
Use pre chopped dill from the produce section if you want to skip knife work.
Use bottled ranch seasoning in a pinch and stir a teaspoon into the dressing, then add fresh dill on top.

Equipment List

Medium saucepan for boiling potatoes
Colander for draining
Large mixing bowl for tossing the salad
Small bowl and whisk for the dressing
Sharp knife and cutting board
Measuring cups and spoons
Rubber spatula or large spoon for gentle mixing

Tips & Mistakes

Boil potatoes in cold salted water so they cook evenly and season from the inside.
Check potatoes early and often; stop cooking when a knife slides in with slight resistance so they stay firm, not mushy.
Slice cucumbers thin, but not paper thin, so they keep crunch and do not turn limp.
Salt cucumber slices lightly and let them sit for 10 minutes, then pat dry to avoid watery salad.
Cool potatoes until just warm before dressing so they soak up flavor but do not melt the dressing.
Stir the dressing until completely smooth so no clumps of mayo or mustard hide in the salad.
Taste the dressing before adding to the potatoes and adjust salt, pepper, and lemon so you love it.
Fold the salad gently so potatoes keep their shape and cucumbers stay crisp.
Chill the salad at least 30 minutes so flavors settle and the dill flavor spreads through the whole bowl.
Add extra fresh dill and green onion right before serving to refresh the flavor after chilling.
Avoid freezing this salad, because the potatoes and cucumbers turn grainy and watery.
Do not leave the salad at room temperature longer than 2 hours, or 1 hour on a hot day.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Step 1: Prep and Boil the Potatoes

Scrub the potatoes and cut them into bite size pieces, about 1 to 1.5 inches each.
Place the potatoes in a saucepan and cover them with cold water by about 1 inch.
Add 1 tablespoon kosher salt to the water and bring it to a gentle boil over medium high heat.
Reduce the heat to maintain a steady simmer and cook 10 to 15 minutes, until a knife slides into the center with slight resistance.

Step 2: Drain and Cool the Potatoes

Drain the potatoes in a colander as soon as they reach tender but firm texture.
Spread them out on a baking sheet or large plate so they cool faster and do not steam each other.
Let them cool until just warm to the touch, about 10 to 15 minutes.
Sprinkle a pinch of salt over the warm potatoes to keep the seasoning bright.

Step 3: Prep the Cucumbers and Aromatics

While the potatoes cook, slice the cucumber into thin rounds or half moons, about 1/8 inch thick.
Place cucumber slices in a bowl, sprinkle with a small pinch of salt, and set aside for 10 minutes.
Pat the cucumbers dry with a clean towel or paper towels to remove extra moisture.
Slice the green onions and chop the red onion or shallot, along with any optional herbs.

Step 4: Mix the Creamy Dill Dressing

In a small bowl, whisk together mayonnaise and sour cream or Greek yogurt until smooth.
Add lemon juice, Dijon mustard, chopped dill, garlic, salt, pepper, and sugar or honey if you use it.
Whisk until the dressing looks creamy and thick with flecks of dill throughout.
Taste and adjust with more lemon, salt, or pepper until the flavor hits that tangy, herby, slightly rich note you like.

Step 5: Combine Salad Components

Place the cooled potatoes in a large mixing bowl.
Add the cucumber slices, green onions, red onion or shallot, and any optional celery, eggs, or extra herbs.
Pour about two thirds of the creamy dill dressing over the top.
Gently fold everything together with a spatula until the potatoes and cucumbers look lightly coated.

Step 6: Adjust and Chill

Check the salad and add more dressing if you want a creamier texture.
Taste and tweak the seasoning with extra salt, pepper, or lemon juice.
Cover the bowl and chill the salad in the fridge for at least 30 minutes and up to 24 hours.
Before serving, give the salad a gentle stir and sprinkle on a bit more fresh dill and green onion.

Variations I've Tried

I swap half the potatoes for steamed green beans cut into bite size pieces for extra crunch and color. I also stir in thinly sliced radishes when I want a peppery bite that plays nicely with the creamy dill dressing. Sometimes I use half Greek yogurt and half mayo for a lighter version that still tastes rich.

You can turn this into a full meal by adding flaked cooked salmon or grilled chicken chunks on top. I also tried a version with a spoonful of capers and a bit of chopped pickle, which gave the salad a briny, almost deli style twist. If you like heat, add a pinch of red pepper flakes or a squirt of hot sauce to the dressing.

How to Serve Potato and Cucumber Salad with Creamy Dill Dressing

Serve potato and cucumber salad with creamy dill dressing chilled or at cool room temperature, not straight from the fridge, so the flavors shine. It pairs well with grilled chicken, burgers, veggie kebabs, or simple baked fish. I like to spoon it into lettuce cups for a fun side dish that feels picnic ready. You can also pack it into lunch boxes with sliced fruit and a handful of nuts for an easy, satisfying meal.

How to store

Store leftover potato and cucumber salad with creamy dill dressing in an airtight container in the fridge for up to 3 days.
Stir gently before serving leftovers, and add a spoonful of yogurt or mayo if the salad looks a bit dry.
Avoid freezing, because the potatoes and cucumbers lose their texture and release water.
Serve leftovers cold or let them sit on the counter for 10 to 15 minutes to take the chill off before eating.