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, scrubbed and cut into bite-size pieces; 1 teaspoon salt; 1 large English cucumber, thinly sliced; 1/4 cup red onion, very thinly sliced; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 tablespoons fresh lemon juice; 2 tablespoons fresh dill, finely chopped; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon salt, or to taste

Potato and Cucumber Salad with Creamy Dill Dressing tastes cool, herby, tangy, and rich all at once, with tender potatoes and crisp cucumbers in every bite. It works perfectly for busy home cooks who want a fresh side dish in about 35 minutes that still feels special enough for guests. I first made a version of this salad in a tiny apartment kitchen with one dull knife, so you and I already share the “make it work” cooking spirit.

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

Homemade Potato and Cucumber Salad with Creamy Dill Dressing gives you control over texture, seasoning, and freshness. You choose how creamy, how tangy, and how crunchy you want it, instead of guessing what sat in a deli case all afternoon.

You also stretch your budget, since potatoes and cucumbers stay affordable most of the year. The salad chills nicely, travels well, and fits potlucks, weeknight dinners, and make-ahead lunches.

“This Potato and Cucumber Salad with Creamy Dill Dressing tastes like a classic picnic favorite that finally grew up and got a flavor upgrade.”

Ingredients You Need

Potatoes and vegetables

2 pounds small yellow or red potatoes
- Thin-skinned potatoes hold their shape and stay creamy inside.
- Skip russets; they turn mealy and break apart.
1 large English cucumber, thinly sliced
- English cucumbers stay less watery and have tender skins.
- Use 2 Persian cucumbers as an easy swap.
3 green onions, thinly sliced
1 small celery stalk, finely diced
2 tablespoons finely chopped red onion
- Optional, but it adds a little bite and color.

Creamy dill dressing

1/2 cup mayonnaise
- Use a full-fat brand you like, since it drives flavor.
- I usually reach for Hellmann’s or Duke’s, but any favorite works.
1/2 cup full-fat Greek yogurt or sour cream
- Greek yogurt gives extra protein and a tangier flavor.
- Sour cream tastes richer and slightly milder.
2 to 3 tablespoons fresh dill, finely chopped
- Dried dill works in a pinch: use 2 to 3 teaspoons.
2 tablespoons lemon juice or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
1 small garlic clove, very finely minced or grated
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper

Optional add-ins

1 hard-boiled egg, chopped, for extra richness
2 tablespoons chopped fresh parsley or chives
1 small dill pickle, finely chopped, for extra tang and crunch

Pantry shortcuts and substitutions

Use bottled lemon juice if fresh lemons hide from you; just taste and adjust.
Swap Greek yogurt with plain regular yogurt and reduce the lemon juice slightly.
Use pre-chopped dill from the produce section if you want to save time.
Use garlic powder (about 1/4 teaspoon) if you do not feel like mincing garlic.

Equipment list

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Sharp knife and cutting board
Spoon or spatula for mixing
Optional: mandoline for thin cucumber slices

Tips & Mistakes

Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
Cut potatoes into even chunks so they cook at the same rate and avoid mushy bits.
Let potatoes cool slightly before mixing with the dressing so they do not steam it into a thin sauce.
Pat cucumber slices dry with a clean towel to avoid watery salad.
Taste the dressing before adding it to the salad and adjust salt, acid, or dill right away.
Add only part of the dressing at first, then add more as needed so the salad does not turn soupy.
Chill the salad at least 30 minutes before serving so flavors settle and the dressing thickens.
Stir gently so potatoes keep their shape and the salad stays pretty.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Step 1: Cook the potatoes

Scrub the potatoes and cut them into bite-size chunks, about 1 to 1 1/2 inches. Place them in a large pot and cover with cold water by about 1 inch. Add 1 to 2 teaspoons of salt, then bring to a gentle boil over medium heat.

Simmer until the potatoes feel tender when you poke them with a fork, about 10 to 15 minutes, depending on size. Drain them in a colander and let them sit a few minutes so steam escapes. Spread them on a tray or large plate so they cool faster while you handle the rest.

Step 2: Prep the cucumbers and other veggies

Slice the cucumber into thin rounds or half-moons, about 1/8 to 1/4 inch thick. If the cucumber feels very seedy, scoop out some seeds with a spoon before slicing. Lay the slices on a clean kitchen towel or paper towels and pat them dry.

Slice the green onions, dice the celery, and chop the red onion very finely. If raw red onion tastes too strong for you, soak it in cold water for 5 to 10 minutes, then drain and pat dry. Set all the vegetables aside.

Step 3: Mix the creamy dill dressing

In a small bowl or jar, combine mayonnaise, Greek yogurt or sour cream, lemon juice or vinegar, Dijon mustard, honey or sugar, garlic, salt, and black pepper. Whisk until the dressing turns smooth and creamy. Stir in the chopped fresh dill.

Taste the dressing and adjust to your liking. Add more lemon juice for brightness, more dill for a stronger herbal flavor, or a pinch more salt if it tastes flat. The dressing should taste slightly stronger than you want the final salad, since the potatoes will mellow it out.

Step 4: Combine potatoes with dressing

Place the slightly warm potatoes in a large mixing bowl. Spoon about two-thirds of the creamy dill dressing over them. Toss gently with a spatula or large spoon until the potatoes look coated.

Let the dressed potatoes sit for 5 to 10 minutes so they soak up flavor. Taste one piece and add more dressing if it needs extra creaminess. Keep a little dressing in reserve in case the salad thickens too much in the fridge later.

Step 5: Add cucumbers and crunchy bits

Add the cucumber slices, green onions, celery, and red onion to the bowl. Gently fold everything together so you keep the potato chunks intact. If you use chopped egg, parsley, chives, or pickle, add them at this stage.

Taste again and adjust salt, pepper, and lemon juice. If the salad looks dry, add another spoonful or two of the remaining dressing. Aim for a creamy coating that still lets you see the vegetables, not a thick soup.

Step 6: Chill and serve

Cover the bowl and chill the Potato and Cucumber Salad with Creamy Dill Dressing for at least 30 minutes, and up to 24 hours. The flavors blend as it rests, and the dressing thickens slightly. Right before serving, give the salad a gentle stir and taste one last time.

If it thickened too much, loosen it with a spoonful of yogurt, mayo, or a splash of lemon juice. Sprinkle a little extra fresh dill or chives on top for a fresh look.

Variations I've Tried

I sometimes swap half the potatoes with steamed green beans for a lighter, veggie-forward version that still feels hearty. Another favorite twist uses half sour cream and half plain yogurt, with extra lemon and dill, for a sharper, more Scandinavian-style flavor.

If you like a little heat, add a pinch of crushed red pepper or a spoonful of finely chopped pickled jalapeño. You can also stir in flaked canned tuna or shredded rotisserie chicken to turn this into a full meal salad.

How to Serve Potato and Cucumber Salad with Creamy Dill Dressing

Serve Potato and Cucumber Salad with Creamy Dill Dressing chilled or cool, next to grilled chicken, burgers, veggie skewers, or simple roasted fish. It pairs nicely with hot dogs, sausages, or a big plate of roasted vegetables. I also like it as a meal prep lunch with sliced hard-boiled eggs and cherry tomatoes on the side.

Pack it in lunch boxes, picnic baskets, or as a side for a backyard cookout, and add some crusty bread or pita for scooping.

How to store

Store Potato and Cucumber Salad with Creamy Dill Dressing in an airtight container in the fridge for up to 3 days.
Stir before serving, since some dressing may settle at the bottom or thicken on top.
If the salad looks too thick after chilling, loosen it with a spoonful of yogurt, mayo, or a splash of lemon juice.
Avoid freezing, since potatoes and cucumbers change texture and turn watery after thawing.