Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something incredibly refreshing about a cold potato and cucumber salad with a creamy dill dressing on a warm afternoon. The creamy dressing clings to tender potatoes and crisp cucumbers, with fragrant dill bringing everything to life in each cool, tangy bite.

I started making this salad years ago as a light alternative to heavier mayo-based versions—and it quickly became a staple at family barbecues and weekday lunches. It’s simple, budget-friendly, and always a crowd-pleaser with its bright flavor and satisfying texture. Whether you're prepping for a summer picnic or need a quick side dish, this one never disappoints.

Let’s dive into what makes this dish a must-have for your mealtime rotation.

Why You’ll Love This Potato and Cucumber Salad With A Creamy Dill Dressing

Get ready to meet your new favorite side dish. This potato and cucumber salad is more than just tasty—it’s the perfect mix of fresh, creamy, and crave-worthy.

First off, it’s quick and easy to make. With just a handful of ingredients and minimal prep work, you’ll have a refreshing salad ready to serve in under 30 minutes. It’s ideal for weeknight dinners, cookouts, or even meal prep.

It’s also budget-friendly, using pantry staples and seasonal produce. Potatoes and cucumbers are affordable ingredients you can find year-round, and the homemade dressing comes together with things you probably already have in your fridge.

This salad is light yet satisfying. Thanks to the creamy Greek yogurt-based dressing, it feels indulgent without being heavy. The cucumbers add a cool crunch that perfectly complements the soft, tender potatoes.

And let’s not forget how versatile it is. Serve it alongside grilled meats, tuck it into a picnic basket, or enjoy it on its own for a light lunch. You can even tweak the herbs and base ingredients to suit your mood or what's in season.

Once you try it, you’ll want to keep this recipe in your regular rotation.

Ingredients Notes

This salad keeps things simple and fresh, relying on a few key ingredients that shine when combined just right. Every element plays its part in creating the perfect balance of creamy, crisp, and herby flavors.

Yukon gold potatoes are my go-to here. They’re creamy and hold their shape well after boiling, which means they stay tender but don’t fall apart in the salad. If you only have russets or red potatoes, those will work too, but Yukon golds really hit the sweet spot for texture.

English cucumbers bring a crisp, cooling element to the dish. Their mild flavor and thin skin mean you don’t need to peel them, and they stay crunchy even after being dressed. If you're using garden cucumbers or pickling varieties, just be sure to slice them thin and consider peeling them if the skin is tough.

Greek yogurt forms the base of the creamy dill dressing. It adds tang and richness without the heaviness of mayo. You can use full-fat or 2%, but avoid fat-free if possible—it tends to be too watery for this dressing.

Fresh dill is what gives this salad its signature flavor. Its grassy, slightly sweet aroma pairs beautifully with both the potatoes and cucumbers. Dried dill can work in a pinch, but fresh really elevates the dish.

You won’t need any fancy tools here—just a large mixing bowl, a pot for boiling potatoes, and a sharp knife for slicing. If you have a mandoline, it can help get those cucumber slices extra thin, but it’s not necessary.

How To Make This Potato and Cucumber Salad With A Creamy Dill Dressing

Making this salad is straightforward, and each step is designed to bring out the best in your ingredients. Let me walk you through the process from start to finish.

Start by boiling your potatoes. Wash and cube them into bite-sized pieces, then add them to a pot of salted water. Bring to a boil, then simmer until the potatoes are fork-tender—usually about 10 to 12 minutes. Drain and let them cool slightly while you prep the rest.

While the potatoes cook, thinly slice your cucumbers. I like to cut them into half-moons, which makes them easy to mix without overpowering the potatoes. Lay the slices on a paper towel and sprinkle lightly with salt. This helps draw out excess moisture so your salad doesn't get watery.

In a small bowl, whisk together your dressing. Combine Greek yogurt, a splash of lemon juice, a bit of olive oil, minced garlic, and a generous handful of chopped fresh dill. Add salt and pepper to taste. The dressing should be creamy, tangy, and speckled with dill.

Once the potatoes are cool enough to handle but still slightly warm, gently toss them with the dressing. Warm potatoes absorb the flavors better, so don’t wait too long. Add the cucumbers last and toss everything carefully to avoid breaking them up.

Taste and adjust the seasoning as needed—sometimes a little extra lemon or a pinch more salt can really make the flavors pop. Then cover and chill for at least 30 minutes before serving. This rest time lets the flavors meld beautifully.

From start to finish, this dish takes about 25 to 30 minutes, plus a little chill time. What you get is a salad that’s creamy, refreshing, and absolutely packed with flavor.

Storage Options

This salad holds up well in the fridge, which makes it a great make-ahead option for parties or meal prep.

Store any leftovers in an airtight container and keep them refrigerated. The salad stays fresh for up to 3 days, though it’s best enjoyed within the first two while the cucumbers are still crisp.

If you're making it ahead for an event, try mixing the potatoes and dressing first, and then adding the cucumbers just before serving. This keeps the crunch intact and prevents the salad from getting soggy.

You can also prep the dressing a day in advance and keep it in the fridge separately. Just give it a good stir before adding it to the salad.

To re-serve, simply give the salad a quick toss. If it’s looking a little dry after sitting, a spoonful of Greek yogurt or a splash of lemon juice will freshen it right up.

Variations and Substitutions

One of the best things about this salad is how easy it is to customize. With just a few tweaks, you can make it your own—or adjust it to what you’ve got on hand.

For a creamier, more indulgent salad, you can replace some or all of the Greek yogurt with sour cream or mayonnaise. This gives it a richer mouthfeel and a slightly tangier bite.

Not a fan of dill? Try using fresh parsley, chives, or even tarragon. Each herb brings a unique flavor that pairs beautifully with the creamy base.

To make it heartier, consider adding hard-boiled eggs or even flaked smoked salmon. Both additions turn this side dish into a light main course that’s full of protein and texture.

If you need a dairy-free version, swap the Greek yogurt for a plant-based yogurt. Look for one with a neutral flavor and creamy consistency, like unsweetened almond or coconut yogurt.

You can also experiment with add-ins like sliced radishes, green onions, or even a handful of capers for a little briny punch. The base is flexible enough to handle it all.

No matter how you tweak it, this potato and cucumber salad is a fresh, creamy dish that’s perfect for any occasion. Don’t be afraid to get creative—it’s almost impossible to mess up.

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